1/2 (12-ounce) can fat-free evaporated milk (3/4 cup)
1 large egg
1 large egg white
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon finely grated fresh ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (15-ounce) can pumpkin purée
How to Make It
Place first 5 crust ingredients (through vegetable oil) into a food processor fitted with a metal blade; pulse until mixture resembles coarse crumbs.
Add egg yolk and 1 tablespoon water. Pulse until dough begins to clump together (add more water, if needed). Turn dough out onto a large piece of plastic wrap, and press into a large, flat disc. Wrap tightly; refrigerate 30 minutes (or up to 2 days).
At least 20 minutes before baking, position a rack in middle of oven. Preheat oven to 400°. Place dough on a clean towel lightly dusted with flour. Roll out to a 12- to 13-inch round. Transfer to 9-inch glass pie dish sprayed with cooking spray. Press dough against the sides and bottom of the dish.
Trim away all but 1 inch of overhanging dough. Turn edge under; use your fingers to crimp. Refrigerate 30 minutes. Bake for 10 minutes, then remove from oven. Prick bottom and sides of crust with a fork. Bake 5 to 8 minutes longer, until surface is dry but not browned. Cool on wire rack. Position a rack on lowest shelf in oven; reduce temperature to 350°.
Whisk together filling ingredients in a large bowl until smooth; pour into crust. Carefully return pie to oven and bake for 45 to 55 minutes, or until center is firm. Transfer pie to a wire rack to cool. Serve.