PUMPKIN PIE WITH GRAHAM CRACKER CRUST
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- 3 oz
- reduced fat ccinnamon graham crackerss, about 22 squares
- 1 Tbsp
- packed light brown sugar
- 2 Tbsp
- regular butter, melted
- 2 large
- egg whites
- 1 large
- 1/2 c
- dark brown sugar
- 1/4 tsp
- table salt
- 2 tsp
- pumkin pie spice or less to taste
- 1 c
- canned pumpkin
- 1/2 c
- fat-free evaporated milk
- 1/4 c
- lite whipped topping
1Position rack in middle of oven. Preheat oven to 350 degrees.
2Place graham crackers and light brown sugar in a food processor, process into crumbs (or smash into crumbs in a sealed plastic bag using a rolling pin)
3Spoon crumbs into small bowl; add melted butter and combine with fingers into a coarse meal.
4Distribute crumbs evenly on bottom and up sides of an ungreased 9 inch pie plate.
5Chill for 30 minutes fefore baking. Bake until crust starts to turn golden, about 8-10 minutes. Remove from oven and let cool.
6Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; foldn 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.
7Slice into 8 pieces. Top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.