LOW CALORIE PUMPKIN PIE

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Ingredients

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

Instructions

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*

*optional

Recipe Notes

Entire recipe makes 8 servings

Serving size is 1 slice

Each serving = 7 Points*

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...