Pumpkin Pie with Graham Cracker Crust

Total Time
1 hr 55 min
20 min
1 hr 5 min
Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.


graham cracker(s)

3 oz

packed light brown sugar

1 Tbsp

regular butter

2 Tbsp, melted

egg white(s)

2 large


1 large

dark brown sugar

½ cup(s)

table salt

¼ tsp

pumpkin pie spice

2 tsp, or less to taste

canned pumpkin

1 cup(s)

fat free evaporated milk

½ cup(s)

fresh whipped cream

4 Tbsp


  1. Position rack in middle of oven. Preheat oven to 350ºF.
  2. Place graham crackers and light brown sugar in a food processor; 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 8-10 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, canned pumpkin, and evaporated milk. Beat pumpkin custard until smooth; pour into cooled pie shell. Bake until a knife inserted in center comes out clean, about 45-55 minutes. Slice into 8 pieces and serve warm or at room temperature, garnished with whipped cream.
  4. Serving size: 1 slice with 1/2 Tbsp whipped cream

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