| 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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