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This is the perfect pumpkin pie for Thanksgiving. With a graham cracker crust, these mini pumpkin pies are the perfect serving size. And they are lighter than the original version! Subscribe for more recipes: http://bit.ly/sub2moms

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CRUST
INGREDIENTS
- 40 graham crackers (10 cookie sheets)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 large egg white

DIRECTIONS
1. Preheat oven to 350°.

2. Place crackers in a food processor; process until crumbly. (You can also put in a plastic bag and have your kids pound the crackers until they are crumbly). Add sugar, butter, and egg white.

3. Mix until moist. Press crumb mixture into muffin tins (coated with butter or nonstick spray).

4. Bake at 350° for 8 minutes.

FILLING
INGREDIENTS
- 1 (15-ounce) can unsweetened pumpkin
- 2 large eggs
- 1 (14-ounce) can fat-free sweetened condensed milk
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice (optional)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)

DIRECTIONS
1. Mix all ingredients together.

2. Spoon mixture into pre-baked pie crust.

3. Bake at 350° for about 25 minutes.

4. Let cool, then place in refrigerator for at least six hours, preferable overnight.

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