1 (15 or 16 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated skim milk (undiluted)
2 whole low cholesterol eggs
2 egg whites
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 c. graham cracker or vanilla wafer crumbs
1 c. low-fat whipped topping

In large mixing bowl, combine pumpkin, evaporated skim milk, low cholesterol eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray deep-dish 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate.

Bake in preheated 325°F oven 45 to 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Serve in wedges with small dollop of low-fat whipped topping.

Makes 8 servings.