Source: dLife

A scrumptious creamy pumpkin pie made with amaretto liqueur.

Servings

32 amaretto cookies , mashed into crumbs (about 1 cup)
1 egg whites , lightly beaten
1 cooking spray
2 cup canned solid pack pumpkin
1.33 cup lowfat milk
0.5 cup packed brown sugar
1 tbsp white all purpose flour
3 tbsp amaretto
0.5 tsp salt
1.5 tsp ground cinnamon
1.5 tsp vanilla extract
0.25 tsp ground ginger
0.25 tsp almond extract
2 egg whites , lightly beaten
1 eggs , lightly beaten

1 Preheat oven to 375 degrees F. Cover bottom and sides of a 9-inch pie plate with cooking spray.
2 In a small bowl, mix cookie crumbs and 1 egg white until all crumbs are wet.
3 Firmly press crumb mixture onto bottom and sides of pie plate. Place in oven and bake for 8 minutes. Remove from oven and let cool.
4 While crust is cooling, whisk rest of the ingredients in a large bowl until fully combined. Make sure there are no lumps.
5 Empty pumpkin mix into pie crust and bake at same temperature for 45 minutes or until toothpick comes out clean.
6 Remove from oven and let cool. Serve at room temperature.

Make sure pie is completely cooked at center before removing from oven. Different liqueurs can be substituted, as can different types of cookies for crust. Serve with a dollop of low-fat whipped cream.