Ingredients
 
 3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets 
 1 Tbsp packed light brown sugar 
 2 Tbsp butter, melted 
  2 large egg white(s) 
  1 large egg(s) 
 1/2 cup(s) dark brown sugar 
 1/4 tsp table salt 
 2 tsp pumpkin pie spice, or less to taste 
  1 cup(s) canned pumpkin 
  1/2 cup(s) fat-free evaporated milk 
 1/4 cup(s) lite whipped topping 

Instructions
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.