PUMPKIN PIE

Pumpkin Pie
Filling
3/4 cup brown sugar
1 ¾ teaspoons pumpkin pie spice
¼ teaspoon salt
1[12-ounce] can evaporated low- fat milk
2 large egg whites
1egg
1 [15-ounce] can unsweetened pumpkin
Crust;
½ [15- ounce] package refrigerated pie dough
[such as Pillsbury]
Cooking spray
Topping
¼ cup whipping cream
1 tablespoon amaretto
[almond- flavored liqueur]
2 teaspoons powdered sugar
Position oven rack to lowest setting
Preheat oven to 425
To prepare filling combine first 6 ingredients
In a bowl, stir with whisk. Add pumpkin and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into 9- inch pie plate
Coated with cooking spray. Fold edges under, and flute.
Pour pumpkin mixture into prepared crust. Place pie plate on a baking sheet. Place pan on
Lowest oven rack bake at 425 for 10 minutes. Reduce heat to 325[do not remove pie from oven]
Bake an additional 50 minutes or until set. Cool completely
To prepare topping beat whipping cream with a mixer at high speed until stiff peaks form. Add
Amaretto and powdered sugar ,and beat until blended. Serve with pie