Classic Pumpkin Pie


Nutrition amount per serving



  • 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
  1. Place oven rack to lowest. Preheat oven to 425°.
  2. Prepare filling: Mix first 6 ingredients in a large bowl, beat it using a whisk. Now add pumpkin, beat until smooth.
  3. 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. Put pie plate on a baking sheet. Place baking sheet on lowest oven rack. Allow it to bake at 425° for 10 minutes. Minimize oven temperature to 350° (do not takeout pie from oven); bake an additional 50 minutes or until almost set. Allow it to cool completely on wire rack.
  4. 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.
  5. 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.

12 servings (serving size: 1 piece)