Amaretto Pumpkin Pie Recipe - Cooking Index
Amaretto Pumpkin Pie Recipe - Cooking Index
| 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 |
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 375F for 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 375F for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.
Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 146
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