Pumpkin Pie With Graham Cracker Crust |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Weight Watcher's alternative to traditional pumpkin pie. Ingredients:
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 |
Directions:
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 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.
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