Light Pumpkin PieServes: 8 | Serving Size: 1/8 pie1 Pillsbury Ready Pie Crust16 ounce can pumpkin1/2 cup nonfat egg substitute or egg whites1/3 cup sugar1 and 1/2 cups evaporated skim milk2 tsp pumpkin pie spicePreheat your oven to 350 degrees Fahrenheit. Put your crust into a pie pan, crimping the edges if you like that look.Mix the rest of the ingredients in a medium bowl and pour them into the crust. Bake until a knife inserted in the center comes out clean and free of pumpkin goo, about 45 minutes.Refrigerate until ready to serve.Chef's Tips:I like to serve each wedge with a dollop of fat-free whipped cream and a few slices of candied ginger.Cooking Lesson:Be careful with your ingredients -- check to make sure you picked up pure canned pumpkin, not pre-made pumpkin pie filling. The latter doesn’t taste very good and is full of sugar. Plus, it would totally throw off the flavor profile of this dish!Nutrition Lesson:The sodium content in a single serving of this pie higher than most other recipes because of the presence of canned food and a processed crust. Check the labels and choose the option with the lowest sodium.