Thanksgiving day fat-free pumpkin pie

Crust:
      1 c  Dry bread crumbs
           Filling:
      1 sm Sugar pumpkin; 2 # or
  1 1/2 c  Pumpkin, canned
      4    Egg whites
    2/3 c  Sugar
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Ginger or
      1 ts Finely grated fresh
           -gingerroot
    1/4 ts Nutmeg
  1 1/4 c  Evaporated skim milk
 
   To prepare crust, generously spray 9" Pyrex pie plate with vegetable
  cooking spray.  Scatter crumbs over & evenly press into surface. Spray
  crumbs with spray & bake crust on middle rack @ 350 for 10-15 min till dry
  & lightly colored. Cool on rack. If using fresh pumpkin, rinse, stem &
  halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of
  salt if desired) and filaments & cut into 2" chunks. Using paring knife,
  remove skin & place pumpkin in lg baking dish. Add 1/2 c water & cover dish
  tightly with foil. Bake @ 350 about 1 hr, till soft, checking to make sure
  that water has not evaporated, adding more if needed. Cool & puree pumpkin
  in food processor.  If there is more than needed, salt leftovers lightly &
  freeze up to several months in tightly sealed plastic container. To prepare
  filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in
  egg whites.  Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap milk,
  one ingredient at a time, whisking smooth between each addition. Pour into
  prepared crust. Bake @ 350 till filling is set, 1 hr. Cool on rack.
  Refrigerate if prepared more than a few hours in advance of serving. Posted
  on Prodigy by Kim Clegg.
 
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