Kathy’s Amaretto Pumpkin Pie
I saw this recipe on Joelle's site and had to post it. I'll have to give this one a try come the holidays.
1 C amaretti cookie crumbs (about 32 large cookies)*
1 egg white, lightly beaten
Vegetable Non Fat cooking spray
2 C unsweetened canned pumpkin
1 1/3 C 2% low-fat milk (or skim)
½ C firmly packed brown sugar
1 T all-purpose flour
3 T amaretto
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
¼ teaspoon ground ginger
¼ teaspoon almond extract
2 egg whites, lightly beaten
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable Non Fat cooking spray
2 C unsweetened canned pumpkin
1 1/3 C 2% low-fat milk (or skim)
½ C firmly packed brown sugar
1 T all-purpose flour
3 T amaretto
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
¼ teaspoon ground ginger
¼ 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 375°F 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 375°F for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.
Yield: 8 servings (serving size: 1 wedge)
WW POINTS: 3 PTS per slice
NUTRITION PER SERVING (According to Cooking Light)
CALORIES 170 (14% from fat); FAT 2.6g; PROTEIN 3.2g; CARB 29.1g; FIBER 2.6g;
Credit: Cooking Light, NOVEMBER 1995
* Joelle used some swiss almond cookes from Trader Joes that worked really well. She couldn't find the ones that they called for in the recipe, but says these work great if you make sure to crush them all to hell.
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°F for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.
Yield: 8 servings (serving size: 1 wedge)
WW POINTS: 3 PTS per slice
NUTRITION PER SERVING (According to Cooking Light)
CALORIES 170 (14% from fat); FAT 2.6g; PROTEIN 3.2g; CARB 29.1g; FIBER 2.6g;
Credit: Cooking Light, NOVEMBER 1995
* Joelle used some swiss almond cookes from Trader Joes that worked really well. She couldn't find the ones that they called for in the recipe, but says these work great if you make sure to crush them all to hell.
