Here is an excellent calorie-conscious, vegetarian-friendly pumpkin pie recipe, with no taste spared.

Ingredients:

1 Can (12 oz) of Evaporated Skimmed Milk
1 Can (16 oz) of Pumpkin
½ Cup of Egg Whites
½ Cup of Brown Sugar (For fewer calories)
1 Cup of Ginger Snap Cookies
2 tsp of Pumpkin Pie Spice (Ginger, Cloves and Cinnamon)
Cooking Spray (Vegetable)

Instructions:

Preheat the oven to 350F whilst grinding up the cookies inside a blender. Spray an adequate sized glass pie dish (Recommended 9 – 10”) with the cooking spray to prevent sticking. Push the crumbs from the blended cookies into the pan and create a crust, ensuring an even distribution. Put the remaining ingredients inside a mixing bowl and mix them thoroughly. Empty the mixed ingredients into the crust and bake for roughly ¾ of an hour. (Pie done when upon inserting a knife into the pie, it comes out clean). Let pumpkin pie stand for 5 minutes before serving, or cover and place in refrigeration.