1 c Amaretti cookie crumbs
—about 32 large cookies
1 Egg white; lightly beaten
Nonstick cooking spray
2 c Unsweetened canned
1 1/3 c 2% low-fat milk
1/2 c Firmly packed brown sugar
1 tb All-purpose flour
3 tb Amaretto
1/2 ts Salt
1 1/2 ts Ground cinnamon
1 1/2 ts Vanilla
1/4 ts Ground ginger
1/4 ts Almond extract
2 Egg whites; lightly beaten
1 Egg; lightly beaten
Combine crumbs and 1 egg white in a bowl; toss with a fork until
moistened. Press firmly into bottom and up sides of a 9-inch pie
plate coated with cooking spray. Bake at 375 oF or 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 375 oF for 45 minutes or until a knife inserted in center
comes out clean; let cool completely on a wire rack.
Yield: 8 servings (serving size: 1 wedge).
Calories 170 (14% from fat); protein 3.2g; fat 2.6g (sat 0.8g, mono
0.5g, poly 0.2g); carbohydrates 29.1g; fiber 2.6g; cholesterol 30mg;
iron 1.4mg; sodium 207mg; calcium 87mg.