|Paprika||1 (For Single Crust Pie)|
|Canned pumpkin||16 Ounce|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves/Ground allspice||1⁄8 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Frozen whipped dessert topping||8 Tablespoon, thawed|
Prepare Pastry for Single-Crust Pie and line a 9-inch pie plate as directed.
For pie filling, in a large mixing bowl stir together the pumpkin, sugar, cinnamon, ginger, and cloves or allspice.
Add the egg whites.
Beat the mixture with a fork till combined.
Stir in the evaporated skim milk and water.
Place the pastry-lined pie plate on an oven rack.
Pour the pumpkin mixture into the pie plate: Cover the edge of pie crust with foil.
Bake in a 375° oven for 25 minutes.
Remove the foil.
Bake for 25 to 30 minutes more or till a knife inserted near the center comes out clean.
Cool, on a wire rack.
Cover and store (the pie in the refrigerator.
If desired, serve the pie with the whipped topping.