Amaretto Pumpkin Pie

1 c Amaretti cookie crumbs --about 32 large cookies
1 Egg white; lightly beaten
Nonstick cooking spray
2 c Unsweetened canned applesauce
1 1/3 c 2% low-fat milk
1/2 c Firmly packed brown sugar
1 tb All-purpose flour
3 tb Amaretto
1/2 ts Salt
1 1/2 ts Ground cinnamon
1 1/2 ts Vanilla
1/4 ts Ground ginger
1/4 ts 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 9-inch 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 servings (serving size: 1 wedge).

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