Ww Pumpkin Pie With Graham Cracker Crust Recipes
PUMPKIN PIE WITH GRAHAM CRACKER CRUST
This gorgeous-looking pie is our take on this Thanksgiving classic and features an easy, light graham cracker crust. The filling's custardy and rich, with just a hint of spice. To make the crust, simply process the graham crackers and light brown sugar in a food processor, then add some melted butter and agitate with your fingers to get the right consistency. The filling ingredients are all whipped together with an electric mixer in one bowl until smooth. All that's left to do is let it bake in the oven until it's set, and the best part is you can serve it warm or at room temperature, so it can sit on the counter until it's ready to serve.
Categories Dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 11
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
Nutrition Facts : Calories 92 kcal
WW PUMPKIN PIE WITH GRAHAM CRACKER CRUST
POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.
Provided by SVSOUZA
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
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.
WEIGHT WATCHERS PUMPKIN DELIGHT
This is a Weight Watchers recipe that is so good you won't even know the calories are missing. Awesome!
Provided by chris_tam
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 4
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.
PUMPKIN PIE WITH GRAHAM CRACKER CRUST
This recipe comes from a 3 volume set of holiday recipes. I used real pumpkin, the graham cracker pie crust, and have added Allspice to the original recipe. This pie is highly demanded by family and friends every year. It even turned a Non-pumpkin pie eater into a genuine fan!
Provided by Tower_Keeper
Categories Dessert
Time 1h5m
Yield 1 Pie
Number Of Ingredients 10
Steps:
- Preheat Oven 425 degrees.
- Mix all ingredients together, except pie crust.
- Pour into Pie shell.
- Put in oven set at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake 35-40 minutes longer.
- Do toothpick test, if it comes out clean it’s done!
Nutrition Facts : Calories 2588.8, Fat 97.6, SaturatedFat 36.3, Cholesterol 558, Sodium 3015.5, Carbohydrate 385.9, Fiber 6.1, Sugar 314.1, Protein 55.4
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Preheat oven to 350ºF. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic …
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- 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 centre 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.
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