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 Instructions:
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.
Serves: 8 Nutrition Facts:
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