For the crust:
4 oz reduced-fat cinnamon graham crackers
2 tbsp light butter (melted)
1 tsp water
1/4 tsp salt
For the pie filling:
1 1/4 cup canned pumpkin
2 large egg whites
1 large egg
2 tsp pumpkin pie spice
1/2 cup dark brown sugar
1/4 tsp table salt
1/2 cup fat-free evaporated milk
Preheat oven to 350 degrees.
In a food processor, process graham crackers into fine crumbs.
In a small bowl, combine the crumbs, the melted butter, salt, and water, and mix with hands.
Then transfer to an un-greased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands.
Put in the fridge and chill for 40 minutes.
Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.
In a large bowl, whip egg whites into a soft peak, using an electric mixer.
Fold in remaining ingredients. Beat the mixture until smooth, creamy and lump free, and pour into your pie shell.
Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean.
Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream*
Entire recipe makes 8 servings
Serving size is 1 slice
Each serving = 7 Points*