Pumpkin Pie with Graham Cracker Crust

Pumpkin Pie with Graham Cracker Crust
Pumpkin Pie with Graham Cracker Crust

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

Ingredients

  • 3

    ounce reduced fat cinnamon graham crackers, about 5 1/2 sheets

  • 1

    tablespoon packed light brown sugar

  • 2

    tablespoons regular butter, melted

  • 2

    large egg whites

  • 1

    large egg

  • 1/2

    cup dark brown sugar

  • 1/4

    teaspoon table salt

  • 2

    teaspoon pumpkin pie spice, less to taste

  • 1

    cup canned pumpkin

  • 1/2

    cup fat free evaporated milk

  • 1/4

    cup lite whipped topping

Directions

Position rack in middle of oven. Preheat oven to 350 degrees. 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 sides of an ungreased 9 inch 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 pumpkin custard until smooth and pour 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 tablespoon of whipped topping and serve warm or at room temperature.

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