Amaretto Pumpkin Pie

Name: Amaretto Pumpkin Pie
Ingredients: 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

15 ingredients

2 steps

Ingredients

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

Directions

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 375° 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 375° for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.