Classic Pumpkin Pie

Ingredients

• 1 tablespoon amaretto (almond-flavored liqueur)
• 0.8 cup brown sugar packed
• 0.8 cup brown sugar packed
• 1 large eggs 
• 2 large egg whites 
• 12 ounce evaporated milk low-fat canned
• 2 teaspoons powdered sugar 
• 15 ounce pumpkin puree unsweetened canned
• 1.8 teaspoons pumpkin pie spice 
• 15 ounce pie crust dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.3 cup whipping cream 

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender

Directions

1. Position oven rack to lowest position.
2. Preheat oven to 42
3. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.
4. Add pumpkin, and stir with a whisk until smooth.
5. 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.
6. Pour pumpkin mixture into the crust.
7. Place pie plate on a baking sheet.
8. Place baking sheet on lowest oven rack.
9. 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.
10. To prepare topping, beat cream with a mixer at high speed until stiff peaks form.
11. Add the amaretto and powdered sugar, and beat until blended.
12. Serve with pie.