Light Pumpkin Pie

• CRUST
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons light margarine (I like smart beat. You can use spreadable instead of the stick kind)
• 1 tablespoon sugar
• FILLING
• 1 (15 ounce) can pumpkin puree
• 3 egg whites
• 1 (12 ounce) can fat-free evaporated milk
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 tablespoon cornstarch

1. Preheat oven to 350u0b0F.
2. Coat a 9 inch pie pan with nonstick cooking spray.
3. In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
4. In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
5. Bake for 10 minutes. Then turn down the heat to 300u0b0F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
6. (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).

graham cracker crumbs, light margarine, sugar, filling, pumpkin puree, egg whites, milk, sugar, cinnamon, vanilla, pumpkin pie spice, cornstarch

Taken from www.food.com/recipe/light-pumpkin-pie-146336 (may not work)