Pumpkin Pie With Graham Cracker Crust

Name: Pumpkin Pie With Graham Cracker Crust
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets; 1 tablespoon packed light brown sugar; 2 tablespoons butter, melted; 2 large egg whites; 1 large egg; 1/2 cup dark brown sugar; 1/4 teaspoon table salt; 2 teaspoons pumpkin pie spice (or less to taste); 1 cup canned pumpkin; 1/2 cup fat-free evaporated milk; 1/4 cup lite whipped topping

Submitted by scarley

"Weight Watcher's alternative to traditional pumpkin pie."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 8

ingredients

3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons butter, melted
2 large egg whites
1 large egg
¹⁄₂ cup dark brown sugar
¹⁄₄ teaspoon table salt
2 teaspoons pumpkin pie spice (or 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 350ÂºF.
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 up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 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 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.