Light Pumpkin Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons light margarine (i like smart beat. you can use spreadable instead of the stick kind)
• 1 tablespoon sugar
• 1 (15 ounce) can pumpkin puree
• 3 egg whites
• 1 (12 ounce) can fat-free evaporated milk
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 tablespoon cornstarch

Recipe

• 1 preheat oven to 350°f.
• 2 coat a 9 inch pie pan with nonstick cooking spray.
• 3 in a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
• 4 in a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. pour the mixture into prepared crust.
• 5 bake for 10 minutes. then turn down the heat to 300°f and bake pie for an additional 35 minutes. remove pie and allow to cool before serving.
• 6 (hint: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).