Step 1

PREP THE OVEN: Preheat oven to 350°F.

Step 2

PULSE THE GRAHAM CRACKERS: Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter. Transfer the graham cracker crumbs to a medium bowl, and add the melted butter. Use your clean fingers to mix it well, your fingers are your best tools.

Step 3

PRESS THE CRUMBS INTO THE PIE PLATE AND BAKE: Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Press the crumb mixture all the way up the sides of the pie plate. Let the pie plate cool in the fridge for 30 minutes, this will solidify the butter. Bake in your preheated oven for 8 to 10 minutes.

Step 4

MAKE THE PIE FILLING: Using your electric mixer beat the egg whites until stiff peaks form. In another medium bowl combine the egg, brown sugar, pumpkin, evaporated milk, pumpkin pie spice, salt. Fold in the egg whites using a spatula until smooth.

Step 5

POUR THE FILLING IN PIE PLATE: Pour the filling into the pie shell and smooth it out.

Step 6

BAKE THE PIE: Transfer the pie plate to the preheated oven on the middle rack. Bake for 45 to 55 minutes or until a knife inserted near the center comes out clean.

Step 7

SERVE: I love to serve this luscious pie with lots of whipped cream.