Pumpkin Pie with Graham Cracker Crust

3 oz reduced-fat cinnamon graham crackers, about 5 ½ sheets

1 Tbsp packed light brown sugar

2 Tbsp unsalted butter, melted

2 egg whites

1 egg

½ cup dark brown sugar

¼ tsp salt

2 tsp pumpkin pie spice

1 cup canned pumpkin

½ cup fat free evaporated milk

4 Tbsp lite whipped topping

Preheat oven to 350

Place graham crackers and light brown sugar in a food processor and process into crumbs.  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 8 pieces, top each piece with ½ Tbsp of whipped topping and serve warm or at room temp.  yields 1 slice per serving for 3 points each.