Instructions: Combine crumbs and 1 egg white in a bowl; toss with a fork until moistened. Press firmly into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375 oF or 10 minutes; let cool on a wire rack.

Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth. Pour pumpkin mixture into prepared crust. Bake at 375 oF for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.

Yield: 8 servings (serving size: 1 wedge).

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