3 oz. reduced-fat cinnamon graham crackers, about 5 ½ sheets
1 Tbsp. packed light brown sugar
2 Tbsp. unsalted 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
4 Tbsp. light whipped topping
Preheat oven to 350 F.
Place graham crackers and light brown sugar in 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 brown, about 8-10 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 45-55 minutes.
Slice into 8 pieces, top each with ½ tablespoon of whipped topping and serve warm or at room temperature.
This and other healthy recipes can be found at www.weightwatchers.com