Reduced Fat Pumpkin Pie

1 ea pie crust (9 inch) -- unbaked

15 oz canned pumpkin

14 oz fat-free sweetened condensed milk

4 ea egg whites

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp salt

Preheat oven to 425 F.

In mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 F., bake 25 to 30 minutes longer or until knife inserted 1 inch from edges comes out clean. Cool. Garnish as desired. Refrigerate leftovers.