Pumpkin Pie with Graham cracker crust

With the fall season coming in, there were bright colorful pumpkins everywhere. I have been wanting to experiment with pies for a long time so the first choice--pumpkin pie. I did want to buy a whole pumpkin and make my own puree. As I did not have other pumpkin recipes in hand, I went with the store bought canned pumpkin--Libby's 100% pure pumpkin puree.

Ingredients:

1. 2 large egg whites
2. 1 large egg
3. 1/2 cup dark brown sugar
4. 1/4 tsp table salt
5. 2 tsp pumpkin pie spice
6. 1/2 cup fat-free evaporated milk
7. 1/4 cup light whipped topping
8. 9 inch pie crust--reduced fat graham cracker crust
9. 1 cup canned pumpkin

Method:

1. Position the rack in the middle of the oven and preheat to 350 degree F
2. Whip egg whites until frothy, fold in egg, dark brown sugar, salt, pumpkin spice, canned pumpkin and evaporated milk
3. Beat the pumpkin custard until smooth and pour into pie shell
4. Bake until a knife inserted in the center comes out clean, about 45-55 minutes
5. Slice into 8 pieces and top each slice with 1/2 tbsp of whipped topping