pumpkin pie with graham cracker crust

How To Make pumpkin pie with graham cracker crust

• Step 1
  Position rack in middle of oven. Preheat oven to 350 degrees.
• Step 2
  Place 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)
• Step 3
  Spoon crumbs into small bowl; add melted butter and combine with fingers into a coarse meal.
• Step 4
  Distribute crumbs evenly on bottom and up sides of an ungreased 9 inch pie plate.
• Step 5
  Chill for 30 minutes fefore baking. Bake until crust starts to turn golden, about 8-10 minutes. Remove from oven and let cool.
• Step 6
  Meanwhile, 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.
• Step 7
  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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