Pumpkin pie with graham cracker crust
Reduced-fat cinnamon graham crackers
3 oz, about 5 1/2 sheets
Packed light brown sugar
2 tbsp(s), melted
Dark brown sugar
Pumpkin pie spice
2 tsp(s), or less to taste
Fat free evaporated milk
Lite whipped topping
- Position rack in middle of oven. Preheat oven to 350ºF.
- Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
- Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in centre comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.