pumpkin pie with graham cracker crust
(1 rating)
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From the kitchens of Weight Watchers. Less fat...but you won't miss it. I promise!
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr 5 Min
Ingredients For pumpkin pie with graham cracker crust
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3 ozreduced fat ccinnamon graham crackerss, about 22 squares
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1 Tbsppacked light brown sugar
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2 Tbspregular butter, melted
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2 lgegg whites
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1 lgegg
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1/2 cdark brown sugar
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1/4 tsptable salt
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2 tsppumkin pie spice or less to taste
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1 ccanned pumpkin
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1/2 cfat-free evaporated milk
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1/4 clite whipped topping
How To Make pumpkin pie with graham cracker crust
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1Position rack in middle of oven. Preheat oven to 350 degrees.
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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)
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3Spoon crumbs into small bowl; add melted butter and combine with fingers into a coarse meal.
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4Distribute crumbs evenly on bottom and up sides of an ungreased 9 inch pie plate.
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5Chill for 30 minutes fefore baking. Bake until crust starts to turn golden, about 8-10 minutes. Remove from oven and let cool.
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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.
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7Slice into 8 pieces. Top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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