To Make A Low Fat Pumpkin Pie
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp regular butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
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 to 10 minutes; remove from
oven and let cool.
While you are waiting for the
crust to cool you can mix up the rest of the ingredients
In a large mixing 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 (we baked at 50 minutes).
Slice into 8 pieces.
This is approx 5 weight watchers
points and it is every bit as delicious as regular pumpkin pie