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 Pie
Refrigerated 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.
Ingredients
- Filling:
- 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
- Crust:
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- Topping:
- 1/4 cup whipping cream
- 1 tablespoon amaretto (almond-flavored liqueur)
- 2 teaspoons powdered sugar
Preparation
Position oven rack to lowest position.
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)
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)
Yummy! I went to a wine tasting in Chicago last week and listened to an absolutely brilliant lady talking about best wine pairings with holiday meals. Wonder about matching something with pumpkin pie? Might make for an interesting palette treat especially with the flavors there.
ReplyDeleteDavid, I'd love to match wine w/pumpkin pie! Fabulous idea! Wine goes with every course, in my opinion. ;)
ReplyDelete