Ww Pumpkin Pie With Graham Cracker Crust Recipes

PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Steps:

• 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 8-10 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; pour into cooled pie shell. Bake until a knife inserted in center comes out clean, about 45-55 minutes. Slice into 8 pieces and serve warm or at room temperature, garnished with whipped cream.
• Serving size: 1 slice with 1/2 Tbsp whipped cream

WEIGHT WATCHERS PUMPKIN DELIGHT

Steps:

• Do not make the vanilla pudding just mix all ingredients together.
• Store in refrigerator.
• 1 cup 1 point for Weight Watchers.
• I like to serve this in a ready-made graham cracker pie crust.

EASY 3-INGREDIENT LOW-FAT GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 375°F.
• Place all the ingredients into a food processor and pulse a few times.
• Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
• Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides.
• Refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
• Bake until the edges are golden, about 8 to 10 minutes.
• Remove from the oven and let the crust cool on a wire rack, before filling.

WW PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Steps:

• * 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.