Ingredients

•  1 16 oz. can pumpkin ( 2 cups)
• 1 12 oz. can evaporated skim milk
• 2 eggs
• 2 egg whites
• 1 T. molasses
• 3/4 c. sugar
• 1 t. cinnamon
• 1/4 t. each  allspice ginger, salt
• 1/2 c. graham cracker crumbs
• 1/3 c. flour
• 1/4 c. brown sugar
• 1/4 t. each cinnamon, nutmeg, ginger
• 2 T. oil
• 1/3 c. walnuts, crumbled

Directions

1. Combine and beat pumpkin, molasses, milk, eggs and egg whites, until smooth
2. Mix in sugar and spices and blend well.
3. Stir in crumbs.
4. Spray a high-sided 9-inch pie plate with cooking spray and pour pie filling into pan.
5. Combine the flour, brown sugar, spices, oil and walnuts and sprinkle on top of the filling.
6. Bake in a preheated oven at 325 for 45-55 minutes until a knife inserted in the center comes out clean.
7. Cool on a rack and refrigerate overnight.