-6 sheets phyllo dough, thawed (use a ready-made, reduced-fat graham cracker crust instead) -Cooking spray -3/4 cup dark brown sugar -1/2 tsp salt -1 tsp ground cinnamon -1/2 tsp ground ginger -1/4 tsp ground cloves -1/2 cup egg substitute or 4 egg whites -1 15-ounce can pumpkin -1 12-ounce can fat-free evaporated milk (Serves 8)
Preheat oven to 350 degrees Cut phyllo sheets in half and stack on wax paper or plastic wrap (each full length sheet is 14 x 18 inches; if you happen to have 14 x 9-inch sheets, leave whole). Place wax paper or plastic wrap on top layer and cover with a damp towel to prevent sheets from drying out.
Coat a 9-inch pie dish with cooking spray. Lay a half sheet of phyllo pastry in pie dish. Spray with nonstick cooking spray. Repeat with rest of half sheets, fanning out to form a circle. Fold and crimp edges. Weigh down with pie weights and bake for 10 minutes until slightly browned.
Combine dry ingredients in a medium bowl. Beat egg substitute or egg whites with pumpkin puree. Slowly pour in evaporated milk and mix well. Add sugar and spices to pumpkin mixture and blend thoroughly. Pour into pie crust; bake for an hour, or until knife inserted in center comes out clean.