Pumpkin Pie with Graham Cracker Crust

Larger Image Weight Watchers Recipe Ratings (605) Rate it 5PointsPlus Value Track Prep time: 15 min Cook time: 65 min Other time: 0 min Serves: 8 Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.

Pumpkin Pie with Graham Cracker Crust

Photo by Gary M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    oz reduced-fat cinnamon graham crackers, about 5½ sheets

  • 1

    Tbsp packed light brown sugar

  • 2

    Tbsp regular butter, melted

  • 2

    large egg white(s)

  • 1

    large egg(s)

  • ½

    cup(s) dark brown sugar

  • ¼

    tsp table salt

  • 2

    tsp pumpkin pie spice, or less to taste

  • 1

    cup(s) canned pumpkin

  • ½

    cup(s) fat-free evaporated milk

  • ¼

    cup(s) lite whipped topping

Directions

Position rack in middle of oven. Preheat oven to 350ºF. Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.


Nutrition

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