POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate
Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.
Ingredients 3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets 1 Tbsp packed light brown sugar 2 Tbsp unsalted butter, melted 2 large egg white(s) 1 large egg(s) 1/2 cup dark brown sugar 1/4 tsp table salt 2 tsp pumpkin pie spice, or less to taste 1 cup canned pumpkin 1/2 cup fat-free evaporated milk 4 Tbsp lite whipped topping Instructions Position rack in middle of oven. Preheat oven to 350ºF.
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.
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 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
