Combine crumbs and 1 egg white in a bowl; toss with a fork until moistened. Press firmly into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375 oF or 10 minutes; let cool on a wire rack. Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth. Pour pumpkin mixture into prepared crust. Bake at 375 oF for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack. Yield: 8 servings (serving size: 1 wedge). Calories 170 (14% from fat); protein 3.2g; fat 2.6g (sat 0.8g, mono 0.5g, poly 0.2g); carbohydrates 29.1g; fiber 2.6g; cholesterol 30mg; iron 1.4mg; sodium 207mg; calcium 87mg. Recipe by: Cooking Light Magazine, November/December 1995, page 146 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,