-----------------------------------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. 1.80C!