Pumpkin Pie

Pumpkin Pie
Pumpkin Pie

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Ingredients

  • 3

    oz reduced fat cinnamon graham crackers (about 6 sheets)

  • 1

    tbsp packed light brown sugar

  • 2

    tbsp regular butter, melted

  • 2

    large egg whites

  • 1

    large egg

  • 1/2

    cup dark brown sugar

  • 1/4

    tsp. table salt

  • 2

    tsp. pumpkin pie spice or to taste

  • 1

    cup canned pumpkin (solid)

  • 1/2

    cup fat free evaporated milk

  • 1/4

    cup lite whipped topping

Directions

Position rack in middle of oven. Preheat oven to 350 Place graham crackers and light brown sugar in a food processor; process into crumbs. Spoon crumbs into a small bowl; add melted butter and combine into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9" pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 - 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 until smooth and put into pie shell. Bake until a knife inserted in center comes out clean, about 45-55 minutes. Slice into 8 pieces, top each piece with 1/2 tbsp. whipped topping. Serve warm or at room temperature.

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