Amaretto Pumpkin Pie Recipe

• 1 c. amaretti cookie crumbs about 32 large cookies
• 1 x egg white lightly beaten nonstick cooking spray
• 2 c. unsweetened canned applesauce
• 1 1/3 c. 2% low-fat lowfat milk
• 1/2 c. firmly packed brown sugar
• 1 Tbsp. all-purpose flour
• 3 Tbsp. amaretto
• 1/2 tsp salt
• 1 1/2 tsp grnd cinnamon
• 1 1/2 tsp vanilla
• 1/4 tsp grnd ginger
• 1/4 tsp almond extract
• 2 x egg whites lightly beaten
• 1 x egg lightly beaten

1. Combine crumbs and 1 egg white in a bowl; toss with a fork till moistened.
2. Press firmly into bottom and up sides of a 9-inch pie plate coated with cooking spray.
3. Bake at 375 oF or possibly 10 min; let cold on a wire rack.
4. Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk till smooth.
5. Pour pumpkin mix into prepared crust.
6. Bake at 375 oF for 45 min or possibly till a knife inserted in center comes out clean; let cold completely on a wire rack.
7. Yield: 8 servings (serving size: 1 wedge).

amaretti cookie crumbs, egg white lightly, applesauce, milk, brown sugar, flour, salt, cinnamon, vanilla, ginger, almond, egg whites, egg

Taken from cookeatshare.com/recipes/amaretto-pumpkin-pie-64483 (may not work)