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Categories:
crackers light brown sugar butter egg whites egg dark brown sugar salt pumpkin pie spice pumpkin milk light whipped topping
Viewed: 23 - Published at: 7 years agoIngredients
- 3 ounces cinnamon graham crackers, reduced fat
- 1 tablespoon light brown sugar, packed
- 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
- 1 cup canned pumpkin
- 1/2 cup fat-free evaporated milk
- 1/4 cup light whipped topping
Method
- * Position rack in middle of oven. Preheat oven to 350°F.
- * 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.
- * 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. Yields 1 slice per serving.
