Today I begin to post recipes in preparation for Thanksgiving. I figured I would start with a pumpkin pie which is absolutely delicious with a graham cracker crust. This recipe will serve 8 people. I hope you enjoy and have a wonderful holiday season.
5-6 Sheets of low-fat cinnamon graham crackers (about 3 oz)
1 Tbsp light brown sugar packed
2 Tbsp melted butter
1 large egg
2 large egg whites
1/4 tsp salt
1/2 cup dark brown sugar
1/2 cup fat-free evaporated milk
1 1/2 tsp pumpkin pie sauce
1 cup canned pumpkin
Preheat oven to 350ºF.
Crumble graham crackers and brown sugar in a gallon zip-lock bag with a rolling pin or use a food processor to mash into crumbs. Place the crumbs into a small bowl and add melted butter. Mix into a coarse meal. Distribute the crumbs on the bottom and up the sides of an ungreased 9-inch pie plate evenly. Chill for about 30 minutes before baking. Bake for about 8 to 10 minutes until the crust becomes golden. Take out of the oven and let cool.
While that is baking and cooling use an electric mixer to whip the egg whites until frothy in a large bowl. Fold in the large egg, salt, dark brown sugar, evaporated milk, pumpkin pie spice, and the canned pumpkin. Beat until smooth and then pour into the cooled pie shell. Bake for about 50 to 55 minutes until a toothpick or knife inserted in center comes out clean.
Cut into 8 slices and serve warm.
If you are like me and are trying to achieve your weight loss goals it is okay to top with a light whipped topping. But please remember, moderation is key to our success in our weight loss goals and you only need about a half of a tablespoon of the lite whipped topping. Otherwise you can top with your favorite topping.