Weight Watcher's Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*NABISCO, Graham Crackers, Cinnamon, Low Fat, 3 serving (remove)*brown sugar, light, 2 tsp (remove)Butter, salted, 2 tbsp (remove)Egg, fresh, 1 large (remove)egg white, fresh, 2 large (remove)*Domino's Dark Brown Sugar, 24 tsp (remove)Salt, .25 tsp (remove)*Pumpkin Pie spice, 2 tsp (remove)Pumpkin, canned, without salt, 1 cup (remove)*Carnation Evaporated Fat Free Milk, 4 oz (remove)
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor; 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, canned pumpkin 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 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ERINCAPPEL.
Place graham crackers and light brown sugar in a food processor; 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, canned pumpkin 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 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user ERINCAPPEL.
Nutritional Info Amount Per Serving
- Calories: 157.1
- Total Fat: 4.2 g
- Cholesterol: 34.2 mg
- Sodium: 195.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.3 g
- Protein: 3.9 g
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