Classic Pumpkin Pie (Cooking Light, ’03)

¾ cup packed brown sugar
1 ¾ teaspoons pumpkin pie spice
¼ teaspoon salt
1 large egg
1 (12 oz.) can evaporated low-fat milk
2 large egg whites
1 (15 oz.) can unsweetened pumpkin

Crust: ½ (15 oz.) package refrigerated pie dough
cooking spray
Topping: ¼ Cup whipping cream
1 Tablespoon amaretto (almond-flavored liqueur)
2 teaspoons powdered sugar

Position oven rack to lowest position. Preheat oven to 425 degrees F. 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” 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.

Yield 12 Servings: 1 wedge & 1 Tablespoon topping. Nutritional Info Per Serving:
Calories 222
Fat 7.4g
Iron 0.8mg
Cholesterol 32mg
Calcium 104mg
Carbohydrate 35.3g
Sodium 241mg
Protein 4.1g
Fiber 3g