Best 4 Ww Pumpkin Pie With Graham Cracker Crust Recipes

"WW Pumpkin Pie with Graham Cracker Crust" offers a healthier take on the classic holiday dessert, providing a balanced and flavorful treat without compromising taste. This recipe combines the rich, creamy texture of pumpkin pie filling with a wholesome graham cracker crust, using Weight Watchers-friendly ingredients to create a guilt-free indulgence. Whether you are seeking a healthier dessert option for your holiday gathering or looking for a satisfying and nutritious snack, this recipe will delight your taste buds while keeping your wellness goals on track.

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PUMPKIN PIE WITH GRAHAM CRACKER CRUST

Pumpkin pie with graham cracker crust image

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

Ingredients

3 oz Graham cracker(s)
1 Tbsp Packed light brown sugar
2 Tbsp Regular butter melted
2 large Egg white(s)
1 large egg(s) Egg(s)
0.5 cup(s) Dark brown sugar
0.25 tsp Table salt
2 tsp Pumpkin pie spice or less to taste
1 cup(s) Canned pumpkin puree
0.5 cup(s) Fat free evaporated milk
4 Tbsp Fresh whipped cream

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

Ww Pumpkin Pie With Graham Cracker Crust image

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

Ingredients

3 ounces cinnamon graham crackers, reduced fat
1 tablespoon light brown sugar, packed
2 tablespoons butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
1/4 cup light whipped topping

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

Weight Watchers Pumpkin Delight image

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

Ingredients

8 ounces fat-free cool whip
15 ounces libbys 100% canned pumpkin
4 ounces fat-free sugar-free instant vanilla pudding mix (small box)
1 teaspoon cinnamon

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

Pumpkin Pie With Graham Cracker Crust image

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

Ingredients

2 cups real pumpkin (not canned)
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 keebler graham cracker pie crust (2 extra Servings size)

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

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree has a more intense flavor than canned puree. To make your own puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and blend it until smooth.
Don't overmix the batter: Overmixing the batter can make the pie tough. Mix just until the ingredients are well combined.
Bake the pie until the center is set: The pie is done baking when a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, the pie needs to bake for longer.
Let the pie cool completely before serving: The pie needs to cool completely before serving so that the filling has time to set. This will also make the pie easier to slice.
Serve the pie with whipped cream or ice cream: Whipped cream or ice cream is the perfect complement to pumpkin pie. It adds a creamy, rich flavor that balances out the sweetness of the pie.

Conclusion:

Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. It is a delicious and versatile pie that can be served with a variety of toppings. The tips in this article will help you make the perfect pumpkin pie every time.

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