Pumpkin Pie with Graham Cracker Crust

By á-148251

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

Details

Servings 8
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

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.