Ww Pumpkin Graham Cracker Creamwiches 1pt Food

PUMPKIN PIE WITH GRAHAM CRACKER CRUST

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

10-MINUTE CRACKER PUMPKIN PIE

Steps:

• Combine the pumpkin puree and the condensed milk in a large bowl.
• Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes.
• Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain.
• Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling.
• Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours.
• To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans.

WW PUMPKIN PIE WITH GRAHAM CRACKER CRUST

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.

WW PUMPKIN GRAHAM CRACKER CREAMWICHES( 1PT)

Steps:

• In a 2qt mixing bowl,Mix together FF Cool Whip,SF Instant Jello pudding and pumpkin.
• Mix well no lumps.
• Now Get a cookie sheet And Wax Paper a couples of sheets of waxs paver to cove cookie sheet. To use as a divider between layers.
• Graham Crackers: Their are Three Packages in box. Remove package from all 3 pkgs and Break them all in half. You will use all three packages.If you over break them tht is AOK!Still use them!
• Note: you can make only one sleeve of Graham Cracker.I just like to make them all up !That way when my family fines them Their is plenty to go around.
• Place first Pkg of split Graham Crackers on cookie Sheet, then put a table Spoon of Pumpkin puff on each Graham Cracker.Then place the other half of the Graham Cracker on Top.
• If the Cookie Sheet is Full place a sheet of Wax paper on this layer of Graham cracker Creamwiches for a divide and make another layer. And Repeat. until all Graham Crakers Are used.
• Place another Sheet of Wax paper on the last layer and Place in Freezer for about at least 30 to 35 minutes, Let them get hard and eat or Bag them up and Keep in the Freeze.
• You might have a littler Pumpkin Puff left over. Spoon it out into a small container And save for later!Or go ahead and eat it for all you hard work!What is left over would proble be a half a cup.
• Maybe a half a point >.