INGREDIENTS

1. 1unbaked 9-inch deep dish pie pastry
2. 3/4cupgranulated sugar
3. 1tablespooncornstarch
4. 1teaspoonground cinnamon
5. 1/2teaspoonground ginger
6. 1/2teaspoonsalt
7. 2largeegg whites
8. 1 (15 ounce)canpumpkin
9. 1 (12 fluid ounce)canfat-free evaporated milk

DIRECTIONS

1. MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl.
2. Beat egg whites lightly in large bowl.
3. Stir in pumpkin and sugar mixture.
4. Gradually stir in evaporated milk.
5. POUR into pie shell.
6. BAKE in preheated 425°F oven for 15 minutes.
7. Reduce temperature to 350° F.
8. ;bake for additional 30 to 40 minutes or until knife inserted near center comes out clean.
9. Cool on wire rack for 2 hours.
10. Serve immediately or refrigerate.
11. (Do not freeze as this will cause filling to separate from crust.).