Lite Pumpkin Pie (From Libby'S)

• 1 unbaked 9-inch deep dish pie pastry
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large egg whites
• 1 (15 ounce) can pumpkin
• 1 (12 fluid ounce) can fat-free evaporated milk

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 425u0b0F oven for 15 minutes.
7. Reduce temperature to 350u0b0 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.).

dish pie pastry, granulated sugar, cornstarch, ground cinnamon, ground ginger, salt, egg whites, pumpkin, milk

Taken from www.food.com/recipe/lite-pumpkin-pie-from-libbys-96085 (may not work)