Pumpkin Pie With Graham Cracker Crust

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
• 1 tablespoon packed light brown sugar
• 2 tablespoons butter, melted
• 2 large egg whites
• 1 large egg
• 1/2 cup dark brown sugar
• 1/4 teaspoon table salt
• 2 teaspoons pumpkin pie spice (or less to taste)
• 1 cup canned pumpkin
• 1/2 cup fat-free evaporated milk
• 1/4 cup lite whipped topping

Recipe

• 1 position rack in middle of oven. preheat oven to 350âºf.
• 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 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, canned pumpkin and evaporated milk. beat pumpkin custard until smooth and pour into pie shell. bake until a knife inserted in center 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.