Healthier Pumpkin Pie & Homemade Crust

This pie isn't as sweet as you might be used to, so taste the mixture prior to baking to make sure you're pleased. It has a great consistency, though.

Crust Ingredients
• 1 1/2 c low fat graham crackers
• 2 tb Honey
• 1 tb Melted organic butter
• 1 tsp cinnamon
Directions
1. In either food processor or blender (I use the Bullet), combine graham cracker crumbs, honey, cinnamon and margarine. Mix well.
2. Press into 9 inch pie pan. (if needed, you may add a bit of water to help it spread better.)
3. Refrigerate until ready to use.

Ingredients
• 1 (15 ounce) can solid pack pumpkin
• 1 (14 ounce) can fat free sweetened condensed milk
• 1/2 cup egg whites
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 tb honey

Directions
1. Preheat oven to 425 deg. F. (I used a confection toaster oven.)
2. In a large mixing bowl, combine ingredients with a mixer just until smooth. Pour into the homemade pie crust. (see recipe below) Bake at 425 degrees F for 15 minutes.
3. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
4. Cool on a wire rack. Serve.
5. Refrigerate leftovers.