Pumpkin Pie With Graham Cracker Crust

Weight Watcher's alternative to traditional pumpkin pie.

• Ready In: 55 mins
• Serves: 8

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.