Pumpkin Pie!

Okay, It's just a little piece...but the taste! Oh the taste!! Love, love love this time of year!

I'm heading down to the St James Art Show....going to claim my piece of pumpkin roll....yum!!


Yield
12 servings (serving size: 1 wedge and about 1 tablespoon topping)



Ingredients
Filling:
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

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

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

Position oven rack to lowest position.

Preheat oven to 425°.

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° 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.

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.


Nutritional Information
Calories:222 (30% from fat)
Fat:7.4g (sat 3.7g,mono 0.7g,poly 0.1g)
Protein:4.1g
Carbohydrate:35.3g
Fiber:3g
Cholesterol:32mg
Iron:0.8mg
Sodium:241mg
Calcium:104mg