Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie!
As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor.
I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. I can hardly wait for it to come out and try a piece.
To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter, 2 tablespoons is all you need. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Use your fingers to mix it well. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Using your fingers arrange the crumbs evenly on the bottom and up the sides.
Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes.
In the meantime, whisk all the egg whites using your electric mixer until stiff. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Pour the pumpkin custard in the pie shell and smooth it out. Bake the pie at 350 F degrees for 45 to 55 minutes. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done.
Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. Boy, was it ever good.
For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. 🙂
Recipe adapted from Weight Watchers.
Printable recipe:
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Pumpkin Pie with Graham Cracker Crust
Ingredients
Crust
- 3 ounce graham crackers
- 1 tablespoon brown sugar packed
- 2 tablespoon butter
Pie Filling
- 2 egg whites
- 1 egg
- 1/2 cups brown sugar
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 14 ounce can pumpkin
- 1/2 cup evaporated milk fat free
- 1/4 cup whipped cream
Instructions
- Preheat oven to 350 F degrees.
- Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter, 2 tablespoons is all you need. Take the graham cracker crumbs and spoon them in small bowl, to which you will add the melted butter.
- Use your fingers to mix it well. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Using your fingers arrange the crumbs evenly on the bottom and up the sides. Let the pie plate cool in the fridge for 30 minutes, then bake in the oven for 8 to 10 minutes.
- In the meantime, whisk all the egg whites using your electric mixer until stiff. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth.
- Pour the pumpkin custard in the pie shell and smooth it out.
- Bake the pie for 45 to 55 minutes. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done.
Nutrition Information:
Enjoy!
Really easy to make and good!
I’ve picked up baking during this pandemic. Made my family’s quarantine a little sweeter. Thank you for the recipe. It was delicious!
In the oven now, I did alter the recipe a bit I used evaporated milk instead just because I wanted a richer flavor, should turn out delicious, also used canned pumpkin pie so did not need pumpkin pie spice. Thank you for the recipe
wow…sounds scrumptiously tasty…
first time here…love your space..
awesome recipe collection with nice presentation..
Is the whipped topping to top the pie or is it included in the pie mixture? I don’t see that you reference it in the directions. Looks delicious!
Hi, it’s to top the pie, not in the mixture. 🙂
Jo, the pumpkin pie looks so good. I love the first pic really caught my eye, the flowery plate with the pie on top, such a beautiful presentation. This is a good recipe for thanksgiving. Happy Thanksgiving!!!
Thank you Ali! Not sure if you’re in Canada or not, but Happy Thanksgiving to you too 🙂
Jo, I like this pumpkin pie, looks so light from the egg whites, and delicious, of course 🙂
Hello. When it says to whisk all the egg whites, does that mean the two egg whites or does that include the egg white also from the additional egg?
No, just the two egg whites. 🙂