ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Amaretto Pumpkin Pie

Yield 8 servings (serving size: ). (serving size: 1 wedge)

Ingredients

  • 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

Nutrition Information

  • calories 170
  • caloriesfromfat 14 %
  • fat 2.6 g
  • satfat 0.8 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 3.2 g
  • carbohydrate 29.1 g
  • fiber 2.6 g
  • cholesterol 30 mg
  • iron 1.4 mg
  • sodium 207 mg
  • calcium 87 mg

How to Make It

  1. 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 375° for 10 minutes; let cool on a wire rack.

  2. 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.