---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Pies, Low-cal
       Yield: 10 servings
       1 lb Can solid pack pumpkin
       1 oz 12 can evaporated milk
       2    Whole eggs
       2    Egg whites
     3/4 c  Sugar
       1 ts Ground cinnamon
     1/4 ts Ground allspice
     1/4 ts Ground ginger
     1/8 ts Salt
     1/2 c  Graham-cracker or
     1/2 c  Vanilla wafer crumbs
       1 c  Whipped cream (optional)
   In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat
   until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and
   salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with
   nonstick cooking spray. Pour pie filling into pie plate.  Bake in preheated
   325 degree oven 45-55 minutes, until a knife inserted near center comes out
   clean. Cool pie on wire rack and refridge overnight. Cut in wedges and
   serve with small dollop of whipped cream. Nutrients per serving: calories
   166, protein 5g, carbohydrates 27g, total fat 9g (saturated fat 5g),
   dietary fiber 1 g, cholesterol 70mg, sodium 125mg. Modern Maturity,
   December/January 1994