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.