Pumpkin Pie (Low Cal)-Peggy

Use oil pie crust

1 (16oz) can pumpkin

2/3 cup packed brown sugar or sugar

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

4 egg whites

1 1/4 cup skim milk

In a large mixing bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg. Add egg whites. With a fork, beat mixture until combined. Stir in milk. Pour into pie crust. Cover edge of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil. Bake 25 to 30 minutes more, or until knife inserted in center comes out clean. Cool on a wire rack. Cover and chill pie to store. Serve with low cal whipped topping, if desired.