Thanksgiving Day Fat-Free Pumpkin Pie

Directions

To prepare crust, generously spray 9 inch Pyrex pie plate with vegetable cooking spray.

Scatter crumbs over and evenly press into surface.

Spray crumbs with spray and bake crust on middle rack @ 350℉ (180℃) F for 10 to 15 min until dry and lightly colored.

Cool on rack. If using fresh pumpkin, rinse, stem and halve pumpkin.

Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments and cut into 2 inch chunks.

Using paring knife, remove skin and place pumpkin in large baking dish .

Add ½ cup water and cover dish tightly with foil.

Bake @ 350℉ (180℃) F about 1 hour until soft, checking to make sure that water has not evaporated, adding more if needed.

Cool and purée pumpkin in food processor.

If there is more than needed, salt leftovers lightly and freeze up to several months in tightly sealed plastic container.

To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl and whisk in egg whites.

Whisk in sugar, salt, cinnamon, ginger, nutmeg and evap milk, one ingredient at a time, whisking smooth between each addition.

Pour into prepared crust. Bake @ 350℉ (180℃) F until filling is set, 1 hr.

Cool on rack. Refrigerate if prepared more than a few hours in advance of serving.