Ingredients Jump to Instructions ↓

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  11. 3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets

  12. 1 tablespoon packed light brown sugar

  13. 2 tablespoons unsalted butter, melted

  14. 2 large egg whites

  15. 1 large egg

  16. 1/2 cup dark brown sugar

  17. 1/4 teaspoon table salt

  18. 2 teaspoon pumpkin pie spice, or less to taste

  19. 1 cup canned pumpkin

  20. 1/2 cup fat-free evaporated milk

  21. 4 tablespoons light whipped topping

Instructions Jump to Ingredients ↑

  1. Position rack in middle of oven.

  2. Preheat oven to 350 °F (175°C). Place graham crackers and light brown sugar in a food processor and 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 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 eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.


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