Name: Amaretto Pumpkin Pie
Ingredients: 1 c Amaretti cookie crumbs -about 32 large cookies; 1 Egg white; lightly beaten; Nonstick cooking spray; 2 c Unsweetened canned applesauce; 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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Pies, Cooking lig	8	servings

INGREDIENTS

1	c	Amaretti cookie crumbs -about 32 large cookies
1		Egg white; lightly beaten
		Nonstick cooking spray
2	c	Unsweetened canned applesauce
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

INSTRUCTIONS

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.
Recipe by: Cooking Light Magazine, November/December 1995, page 146
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
converted by MM_Buster v2.0l.

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