Recipe - Amaretto Pumpkin Pie

1 cup Amaretti cookie crumbs
about 32 large cookies
1 Egg white; lightly beaten
Nonstick cooking spray
2 cup Unsweetened canned
applesauce
1 1/3 cup 2% lowfat milk
One half cup Firmly packed brown sugar
1 tablespoon Allpurpose flour
3 tablespoon Amaretto
One half teaspoon Salt
1 One half teaspoon Ground cinnamon
1 One half teaspoon Vanilla
One fourth teaspoon Ground ginger
One fourth 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. Press firmly into bottom and up sides of a 9inch 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