With all the food filled holidays just around the corner, it’s time to start stocking up your arsenal of delicious, yet low calorie Weight Watchers Thanksgiving Recipes and Weight Watchers Christmas Recipes. And with Thanksgiving being the first in the lineup, we’ve got one tough holiday feast to conquer! And this delicious Thanksgiving Pumpkin Pie Recipe is a great dish to add to your lineup of low calorie Thanksgiving recipes! Creamy and delicious, this dessert recipe uses a light graham cracker crust instead of the traditional pie crust recipe. In my opinion, I think it actually tastes better and it helps us cut a lot of calories and Weight Watchers Points from this dish.

Low Calorie Pumpkin Pie Recipe

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:
Preheat oven to 350 degrees.

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.

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!

Total servings per recipe: 8
Serving size = 1 slice
Each serving = 3 Point Value

A traditional holiday favorite, this pumpkin pie recipe won’t weigh you down! With just 3 Points per serving, it’s the perfect Weight Watchers dessert recipe to try out this Christmas or next Thanksgiving! It tastes amazing, and has all the creamy, pumpkin-y goodness of the traditional pumpkin pie, but with a lot less fat and calories. It’s also pretty easy to make and will make a fantastic ending to your holiday meals. Try topping it off with a bit of Fat Free Reddi-Whip for an added touch! Without a doubt, you’ll be gobbling down some pumpkin pie this Christmas, so why not make a much healthier version of it to share with friends and family. The key to this classic holiday recipe being so low in Weight Watchers Points, is replacing a butter-laden crust with layers of light, crispy phyllo dough; using fat-free egg substitute instead of whole eggs; and using vanilla extract for sweetness. Not only is this a great dessert to serve after Christmas dinner, but make sure to keep this Weight Watchers Pumpkin Pie dish on file for next Thanksgiving too, as it’s the best Weight Watchers Thanksgiving recipe for pumpkin pie that you’ll ever find!

Weight Watchers Pumpkin Pie Recipe

Ingredients:
- 4 sprays non-fat cooking spray
- 4 sheets phyllo dough
- 1/2 cups dark brown sugar
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cornstarch
- 1/8 tsp table salt
- 1 1/2 cups canned pumpkin
- 1 1/2 cups fat-free evaporated milk
- 1/2 cups fat-free egg substitute
- 1 tsp vanilla extract

Directions:
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet’s corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 slices.

Makes 8 serving (slices)
Each serving = 3 Weight Watchers Points