Amaretto Pumpkin Pie

Recipe Ingredients

1 cup	146g / 5.1oz	Amaretti cookie crumbs - (about 32 large Cookies)
1		Egg white - lightly beaten
		Vegetable cooking spray
2 cups	474ml	Unsweetened canned pumpkin
1 1/3 cups	315ml	2% low-fat milk
1/2 cup	80g / 2.8oz	Firmly packed brown sugar
1 tablespoon	15ml	All-purpose flour
3 tablespoons	45ml	Amaretto
1/2 teaspoon	2.5ml	Salt
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Almond extract
2		Egg whites - lightly beaten
1		Egg - lightly beaten

Recipe Instructions

Combine crumbs and 1 egg white in a bowl; toss with a fork until moistened. Firmly press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375F for 10 minutes; let cool on a wire rack.

Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth. Pour pumpkin mixture into prepared crust. Bake at 375F for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146

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