Pumpkin Pie with Graham Cracker Crust
- Total Time
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 sugar1 Tbsp
regular butter2 Tbsp, melted
egg white(s)2 large
dark brown sugar½ cup(s)
table salt¼ tsp
pumpkin pie spice2 tsp, or less to taste
canned pumpkin1 cup(s)
fat free evaporated milk½ cup(s)
fresh whipped cream4 Tbsp
- Position rack in middle of oven. Preheat oven to 350ºF.
- 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.
- 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.
- Serving size: 1 slice with 1/2 Tbsp whipped cream