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1
To prepare crust, generously spray 9 inch Pyrex pie plate with vegetable cooking spray.
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2
Scatter crumbs over and evenly press into surface.
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3
Spray crumbs with spray and bake crust on middle rack @ 350F (180C) F for 10 to 15 min until dry and lightly colored.
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4
Cool on rack.
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5
If using fresh pumpkin, rinse, stem and halve pumpkin.
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6
Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments and cut into 2 inch chunks.
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7
Using paring knife, remove skin and place pumpkin in large baking dish.
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8
Add 1/2 cup water and cover dish tightly with foil.
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9
Bake @ 350F (180C) F about 1 hour until soft, checking to make sure that water has not evaporated, adding more if needed.
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10
Cool and puree pumpkin in food processor.
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11
If there is more than needed, salt leftovers lightly and freeze up to several months in tightly sealed plastic container.
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12
To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl and whisk in egg whites.
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13
Whisk in sugar, salt, cinnamon, ginger, nutmeg and evap milk, one ingredient at a time, whisking smooth between each addition.
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14
Pour into prepared crust.
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15
Bake @ 350F (180C) F until filling is set, 1 hr.
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16
Cool on rack.
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17
Refrigerate if prepared more than a few hours in advance of serving.
