15 oz canned pumpkin
2 tbsp light butter, softened
3/4 cup light brown sugar, unpacked
1/2 cup fat free milk
1 large egg
2 large egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet

15 oz canned pumpkin 2 tbsp light butter, softened 3/4 cup light brown sugar, unpacked 1/2 cup fat free milk 1 large egg 2 large egg whites 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1 tsp vanilla extract 1 frozen pie crust sheet

Preheat oven to 350°F.

Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz. Place into a 9-inch pie dish, cutting off excess dough. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.

Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.

Bake 60 minutes, or until knife inserted in center comes out clean.