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      RECIPE TITLE "Classic Pumpkin Pie Recipe"
    Source: Cooking Light magazine,
    Courtesy of Cooking.com

    yields12 servings (serving size: 1 wedge and about 1 tablespoon topping)
    time---difficultyeasy

    The quintessential fall dessert, pumpkin pie is the end-all sweet to your Thanksgiving meal or for any meal come autumn. Brown sugar, pumpkin pie spice, eggs and evaporated milk are blended with pumpkin puree. The filling is poured into an already prepared pie shell then baked. The whipped cream topping has a surprise to it; it's spiked with amaretto.

      RECIPE INGREDIENTS

    For the Filling:
    3/4 cup packed brown sugar
    1 3/4 teaspoons pumpkin pie spice
    1/4 teaspoon salt
    One (12 ounce) can evaporated low-fat milk
    2 large egg whites
    1 large egg
    One (15 ounce) can unsweetened pumpkin

    For the Crust:
    1/2 (15 ounce) package refrigerated pie dough (such as Pillsbury)
    Cooking spray

    For the Topping:
    1/4 cup whipping cream
    1 tablespoon amaretto (almond-flavored liqueur)
    2 teaspoons powdered sugar

      RECIPE METHOD

    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-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 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F (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.

    TIP:
    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.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved


      Nutrition Facts
    12 servings (serving size: 1 wedge and about 1 tablespoon topping)
    Facts per Serving
    Calories: 222 Fat: 7g Carbohydrates: 35g
    Cholesterol: 32mg Sodium: 241mg Protein: 4g
    Fiber: 3g % Cal. from Fat: 28% % Cal. from Carbs: 63%

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