Pumpkin Pie

1 C canned pumpkin
1 egg
2 egg whites
1 tsp canola oil
1-1/4 C skim milk
1 T cornstarch
1/3 C honey
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
Graham Cracker Pie Crust

Beat all ingredients with an electric mixer until smooth. Pour into pie crust.

Bake at 350° for 1 hour or until filling is set.

Suggestions:

• Cooked and mashed fresh pumpkin can be substituted for the canned pumpkin.
• Baked Pumpkin Cream: Substitute evaporated skim milk for the skim milk; bake in a casserole dish without the pie crust.