Pumpkin Pie
By á-2641
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
Details
Servings 8
Preparation time 15mins
Cooking time 90mins
Preparation
Step 1
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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