Healthy pumpkin pie recipe...its gotta be goood too

The recipe on the back of the can is awesone,just find a healthier crust.

I got this via email yesterday, it looks good.
http://www.eatbetteramerica.com/recipes/healthified/healthified-pumpkin-pie.aspx?WT.dcsvid=Nzc2NDg3NjI5NwS2&rvrin=D8818FC9-E629-4C0A-9F10-B3FA11F47283&WT.mc_id=Newsletter_EBA_2011_11_09_Rate and Review Postcard

A delicious low-calorie crustless pumpkin pie recipe. Instead of pumpkin spice, I used the spices listed in the recipe on the back of the Libby's Pure Pumpkin can (ground cloves, ground ginger, cinnamon). The website lists the calorie count at 121 per slice, but when I entered all (even the Splenda @ 96 cals per cup) the ingredients into MFP, it gave me 81 cals per slice! 0.2g fat; 106mg sodium; 204mg potassium; 17g carbs; 2g fiber; 8g sugar; 6g protein

http://www.food.com/recipe/crustless-pumpkin-pie-low-calorie-46700

I got this from Live Lean's Facebook page (or www.liveleanmd.com). I haven't tried it yet, but I will be making it later today!

What you will need:
1 15 oz. can pumpkin
8 oz of fat free evaporated milk or skim milk
3 egg whites
3/4 cup stevia
1 tbs vanilla
1tbs cinnamon
1 tsp nutmeg
1 refrigerated pie crust

Instructions:
1. Preheat oven to 425 degrees and form pie crust into pie baking dish
2. Mix pumpkin, milk, and egg whites until smooth
3. slowly stir in the stevia and then add all of the spices and vanilla
4. Pour the pumpkin pie mix into the crust
5. Bake for 15 minutes and then reduce the temperature to 350 degrees; Continue to bake for another 45 minutes or until toothpick inserted in center comes out clean
6. Let pie cool and then enjoy!