Pumpkin Pie I

Ingredients

 * 9-inch unbaked pie shell
 * ½ cup packed dark brown sugar
 * 1 teaspoon ground cinnamon
 * 1 teaspoon ground ginger
 * ¼ teaspoon ground nutmeg
 * pinch of ground cloves
 * 1 x 16-ounce can pumpkin purée
 * 1¼ cups evaporated skim milk
 * 3 large egg whites

Directions

 * 1) Preheat oven to 450°F.
 * 2) In a large bowl, beat all filling ingredients until no lumps remain.
 * 3) Pour into pie shell and bake 10 minutes.
 * 4) Reduce heat to 325°F and bake 50 minutes more, or until a knife inserted in the center comes out clean.
 * 5) To avoid over browning of fluted edge, cover edge with narrow strips of aluminum foil.
 * 6) Remove foil during the last 15 minutes of baking.