Pumpkin Pie with Graham Cracker Crust
8
Points®
Total time: 1 hr 15 min • Prep: 10 min • Cook: 1 hr 5 min • Serves: 8 • Difficulty: Easy
Our take on a classic autumn dessert features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.
Ingredients
Reduced-fat cinnamon graham crackers
3 oz
Packed light brown sugar
1 tbsp(s)
Salted butter
2 tbsp(s)
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)
Canned pumpkin
1 cup(s)
Fat free evaporated milk
½ cup(s)
Lite whipped topping
4 tbsp(s)
Instructions
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.
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