Categories: Dessert

Ingredients

• For the crust:
• - 4 oz reduced-fat cinnamon graham crackers
• - 2 Tbsp light butter, melted (I suggest Brummel and Brown)
• - 2 large egg white
• - 1 Tbsp packed light brown sugar
• - 1 tsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)
• For the pie filling:
• - 1 1/4 cup canned pumpkin
• - 1 large egg
• - 2 tbsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)
• - 2 tsp pumpkin pie spice
• - 1/2 cup dark brown sugar
• - 1/4 tsp table salt
• - 1/2 cup fat-free evaporated milk
• - Top with a dollop of Fat-Free Reddi-Whip whipped cream

Directions

1. Preheat oven to 350 degrees.

2. In a food processor, combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.

3. In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingredients (except the whipped cream). Beat the mixture until smooth, creamy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream. Enjoy!

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