It’s never too late to slip in this healthy alternative at your Thanksgiving feast. Desserts can be the reason for so many extra calories this season, so do you want you can to indulge without going overboard.
3 POINTS per serving
- 3 oz. reduced-fat cinnamon graham crackers, about 5 1/2 sheets
- 1 Tbsp. packed light brown sugar
- 2 Tbsp. unsalted butter, melted
- 2 large egg whites
- 1 large egg
- 1/2 cup dark brown sugar
- 1/4 tsp. table salt
- 2 tsp. pumpkin pie spice, or less to taste
- 1 cup canned pumpkin
- 1/2 cup fat-free evaporated milk
- 4 Tbsp. light whipped topping
- Position rack in middle of oven.
- Preheat oven to 350 F.
- Place graham crackers and light brown sugar in a 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, about 8 to 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 to 55 minutes.
- Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.