EsyRecipes

Discription: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.
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

• 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.