Tasty Tuesday Recipe

Recipe Of The Day:

GRAHAM CRUST PUMPKIN PIE  

Weight Watchers take on this classic treat with a light graham cracker crust.  The filling’s custardy and rich with just a hint of spice!

Servings:  8

PPV:  5

Prep Time: 15 minutes

Cook Time:  65 minutes

Other:  30 minutes

Ingredients:

·        3 oz. reduced-fat cinnamon graham crackers, about 5 ½ sheets

·        1 Tbsp.  packed light brown sugar

·        2 Tbsp. regular butter, melted

·        2 large egg whites

·        1 large egg

·        ½ cup dark brown sugar

·        ¼ tsp table salt

·        2 tsp pumpkin pie spice, or less to taste

·        1 cup canned pumpkin

·        ½ cup fat free evaporated milk

·         ¼ cup lite whipped topping  

Instructions: 

1. Preheat oven to 375˚F. 
2. Place graham crackers and light brown sugar in a food processor; process into crumbs and put in a small bowl.
3. Add melted butter and combine with fingers into a course meal.  Distribute crumbs evenly on the bottom and up sides of an ungreased 9 inch pie plate.  Chill for 30 minutes.
4. Bake crust until golden, about 8-10 minutes; remove from oven and let cool.
5. Meanwhile in a large bowl, use an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk.
6. Beat pumpkin custard until smooth and pour into pie shell.  Bake until a knife inserted in center comes out clean, about 45-55 minutes. 
7. Slice into 8 pieces, top each piece with ½ tablespoon of whipped topping and serve warm or at room temperature.
8. Yields 1 piece per serving.