Pumpkin Pie - lightened up!

Pumpkin pie is a Thanksgiving Day tradition, but I must admit I've been making this pie for the past month for an evening dessert. It's super easy and there is nothing diet-y about it.

1 egg 1/3 C sugar 1/2 t vanilla extract 1/2 t cinnamon 1/4 t nutmeg 1 can pumpkin 3/4 C fat free evaporated milk 1 reduced fat graham cracker pie crust

Preheat oven to 425. Lightly beat egg and whisk in sugar, vanilla and spices. Combine with pumpkin and milk and pour into pie shell. Bake for 15 minutes. Reduce oven temp to 350 and bake 25 more minutes or until toothpick inserted into center comes out clean. Cool for 1 hour before serving. Enjoy with fat free whipped cream.