Real Recipes From Real Home Cooks ®

pumpkin pie with graham cracker crust

(1 rating)
Recipe by
Isabel Vela
San Antonio, TX

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

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr 5 Min

Ingredients For pumpkin pie with graham cracker crust

  • 3 oz
    reduced fat ccinnamon graham crackerss, about 22 squares
  • 1 Tbsp
    packed light brown sugar
  • 2 Tbsp
    regular butter, melted
  • 2 lg
    egg whites
  • 1 lg
  • 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

How To Make pumpkin pie with graham cracker crust

  • 1
    Position rack in middle of oven. Preheat oven to 350 degrees.
  • 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)
  • 3
    Spoon crumbs into small bowl; add melted butter and combine with fingers into a coarse meal.
  • 4
    Distribute crumbs evenly on bottom and up sides of an ungreased 9 inch pie plate.
  • 5
    Chill for 30 minutes fefore baking. Bake until crust starts to turn golden, about 8-10 minutes. Remove from oven and let cool.
  • 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.
  • 7
    Slice into 8 pieces. Top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.