Pumpkin Pie With Graham Cracker Crust Recipe

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PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Isabel Vela

By
@christinabel

From the kitchens of Weight Watchers. Less fat...but you won't miss it. I promise!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
1 Hr 5 Min

Ingredients

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
egg
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

Step-By-Step

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.

About this Recipe

Course/Dish: Pies