Photo of Pumpkin Pie with Graham Cracker Crust by WW

Pumpkin Pie with Graham Cracker Crust

Points® value
Total Time
1 hr 15 min
10 min
1 hr 5 min
Our take on a classic autumn dessert features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.


Reduced-fat cinnamon graham crackers

3 oz, about 5 1/2 sheets

Packed light brown sugar

1 tbsp(s)


2 tbsp(s), melted

Egg whites

2 serving(s), large

Raw egg

1 large

Dark brown sugar

½ cup(s)

Table salt

¼ tsp(s)

Pumpkin pie spice

2 tsp(s), or less to taste

Canned pumpkin

1 cup(s)

Fat free evaporated milk

½ cup(s)

Lite whipped topping

4 tbsp(s)


  1. Position rack in middle of oven. Preheat oven to 350ºF.
  2. 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.
  3. 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.