1	9-inch	graham cracker pie shell
1	can	pumpkin (1 lb.)
2		egg whites
1	can	evaporated skim milk (12 oz.)
½	c.	brown sugar
½	tsp.	salt
½	tsp.	nutmeg or cinnamon

Preheat oven to 425°.  In large bowl combine all ingredients and blend until smooth.  Pour mixture into chilled graham cracker pie crust.  Bake at 425° for 15 minutes then lower the heat to 350° and continue baking for another 30-35 minutes or until knife inserted in the center comes out clean.

*By using this recipe you'll cut the fat to 26% of the calories.  In a traditional pumpkin pie recipe 49% of the calories come from fat.