3/4 c. Eggbeater
1/2 c. brown sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla
1 c. skim evaporated milk
1 (15 oz.) can pumpkin

Preheat oven to 425 degrees. Spray 9 or 10-inch, glass pie plate with non-stick vegetable coating.

With mixer, blend egg, brown sugar and pumpkin pie spice until well mixed. Add pumpkin; blend well and then add the skim evaporated milk. Pour into pie plate. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees; bake 40 to 45 minutes, until set and table knife inserted in center of pie comes out clean. Cool. Serve with Cool Whip. Double all ingredients and bake in 9 x 13-inch pan, using same mixing and baking instructions (for a larger dessert).