Amaretto Pumpkin Pie

• 1 cup amaretti cookie crumbs (about 32 large cookies)
• 1 egg white, lightly beaten
• Vegetable cooking spray
• 2 cups unsweetened canned pumpkin
• 1 1/3 cups 2% low-fat milk
• 1/2 cup firmly packed brown sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons amaretto
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon almond extract
• 2 egg whites, lightly beaten
• 1 egg, lightly beaten

1. 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 375u0b0 for 10 minutes; let cool on a wire rack.
2. Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth. Pour pumpkin mixture into prepared crust. Bake at 375u0b0 for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.

amaretti cookie crumbs, egg, vegetable cooking spray, pumpkin, milk, brown sugar, flour, amaretto, salt, ground cinnamon, vanilla, ground ginger, almond extract, egg whites, egg

Taken from www.myrecipes.com/recipe/amaretto-pumpkin-pie (may not work)