Crust:

1 (8 oz.) pkg. fat-free cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg white, whipped

Filling:

1 1/4 cup pumpkin
1/2 cups granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 egg whites, whipped
1 cup evaporated skimmed milk

Preheat oven to 350°F. Prepare a 9-inch pie pan with cooking spray and flour.

To prepare crust, combine cream cheese, 1/4 cup sugar, vanilla, and egg white in a mixing bowl. Spread mixture onto prepared pie pan.

To prepare filling, combine pumpkin, 1/2 cup sugar, cinnamon, ginger, nutmeg, salt, egg whites, and milk in another mixing bowl.

Bake for 50 to 60 minutes or until top layer is set.

Serving Size: 8