Classic Pumpkin Pie

• 3/4 cup brown sugar packed
• 1 tablespoon amaretto liqueur
• 1/4 cup whipped cream
• 15 ounces pie dough package refrigerated
• 15 ounces pumpkin unsweeted
• 1 large eggs
• 2 large egg whites
• 12 ounces milk, low-fat evaporated
• 1/4 teaspoon salt
• 1 3/4 teaspoons pumpkin pie spice
• 2 teaspoons powdered sugar

1. Preheat oven to 425 degrees F. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.
2. Add pumpkin, and stir with a whisk until smooth.
3. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray.
4. Fold edges under and flute.
5. Pour pumpkin mixture into the crust.
6. Place pie plate on a baking sheet.
7. Place baking sheet on lowest oven rack.
8. Bake at 425 degrees F for 10 minutes.
9. Reduce oven temperature to 350F (180C) F (do not remove pie from oven); bake an additional 50 minutes or until almost set.
10. Cool completely on wire rack.
11. To prepare topping, beat cream with a mixer at high speed until stiff peaks form.
12. Add the amaretto and powdered sugar, and beat until blended.
13. Serve with pie.
14. TIP:Refrigerated pie dough makes this recipe simple to prepare.
15. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

brown sugar, liqueur, whipped cream, pumpkin, eggs, egg whites, milk, salt, pumpkin pie spice, powdered sugar

Taken from recipeland.com/recipe/v/classic-pumpkin-pie-47915 (may not work)