Ingredients
1 can (15 ounces) 100% solid pack pumpkin
1 can (12 ounces) evaporated skim milk
1/2 cup egg substitute (Optional: Use 2 whole eggs instead of egg substitute, if desired)
2 egg whites
3/4 cup artificial sweetener for baking (or the amount that is equivalent to 3/4 cup sugar)
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup graham cracker crumbs (about 6 squares, crushed)
8 spoons-full light whipped topping and additional cinnamon, if desired

Directions
1. Wash your hands and work area
2. In a mixing bowl, stir together pumpkin, milk, egg substitute and egg whites
3. In a small bowl, mix the sweetener, spices and salt. Add to the pumpkin mixture and stir until smooth
4. Add graham cracker crumbs. Mix well
5. Pour into a 9 inch pie pan that has been coated with nonstick cooking splay
6. Bake at 325° F, for 50-55 minutes, or until a knife inserted near the center comes out clean
7. Cool If desired, serve with a spoonful of light whipped topping and a sprinkling of cinnamon
8. Cover and refrigerate leftovers within 2 hours