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4.07 from 15 votes

Pumpkin Pie with Graham Cracker Crust

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8
Author: Joanna Cismaru



Pie Filling

  • 2 egg whites
  • 1 egg
  • 1/2 cups brown sugar
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 14 oz can pumpkin
  • 1/2 cup fat-free evaporated milk
  • 1/4 cup lite whipped topping


  • 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.