Amaretto Pumpkin Pie

Ingredients

• 0.3 teaspoon almond extract 
• 1 cup amaretti cookie crumbs ( 32 large cookies)
• 3 tablespoons amaretto 
• 0.5 cup firmly brown sugar packed
• 1  eggs lightly beaten
• 1  egg white lightly beaten
• 2  egg whites lightly beaten
• 1 tablespoon flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon ground ginger 
• 1.3 cups milk 2% low-fat
• 2 cups pumpkin unsweetened canned
• 0.5 teaspoon salt 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack

Directions

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.
2. Bake at 375 for 10 minutes; let cool on a wire rack.
3. Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth.
4. Pour pumpkin mixture into prepared crust.
5. Bake at 375 for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.