Who says we have to think about dessert last? I'm sure that most of you agree, Thanksgiving just wouldn't be the same without pumpkin pie! It's a classic, and for good reason. The combination of sweet & savory, again, is the very theme of the holiday, isn't it?
This lightened up version from Cooking Light is just as delicious as the original we all know & love, but with fewer fat & calories.
Classic Pumpkin PieRefrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
- 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)
- Cooking spray
- 1/4 cup whipping cream
- 1 tablespoon amaretto (almond-flavored liqueur)
- 2 teaspoons powdered sugar
Preheat oven to 425°.
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° for 10 minutes. Reduce oven temperature to 350° (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.
YIELD: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)