Pumpkin Custard Pie--Low Fat And Delicious.

• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated skim milk
• 1/3 cup sugar
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons flour (I use whole wheat)
• 4 egg whites

1. Preheat oven 350 degrees, spray a pie pan/tart pan with nonstick spray.
2. Combine all ingredients except egg whites in a large bowl, mix until smoothly incorporated.
3. In a small bowl, beat the egg whites until they are smooth and lose a bit of their elasticity. Combine with pumpkin mixture.
4. Pour mixture into prepared pan, carefully put into the oven.*Tip: Put it on a cookie sheet!
5. Bake for 50 minutes, or until set in the middle.
6. Cool and CHILL,THEN enjoy. :).

pumpkin puree, milk, sugar, sugar, cinnamon, pumpkin pie spice, vanilla extract, flour, egg whites

Taken from www.food.com/recipe/pumpkin-custard-pie-low-fat-and-delicious-198938 (may not work)