Classic Pumpkin Pie
3/4 cup packed brown sugar
1 3/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup whipping cream
1 tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar
Position oven rack to lowest position.
Preheat oven to 425 degrees.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
Calories: 222 (30% from fat). Fat: 7.4g (sat 3.7g, mono 0.7g, poly 0.1g). Protein: 4.1g. Carbohydrate: 35.3g. Fiber: 3g. Cholesterol: 32mg. Iron: 0.8mg. Sodium: 241mg. Calcium: 104mg.
SERVINGS: 12 (serving size: 1 wedge and about 1 tablespoon topping)
Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Recipe from Cooking Light, NOVEMBER 2003.