Pumpkin Pie I

Preheat the oven to 425°F (220°C).

Combine the packed dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, and pinch of ground cloves in a small bowl.

Pour the pumpkin purée into a large mixing bowl and stir in the spice mixture until well blended.

Gradually stir the evaporated skim milk into the pumpkin mixture until smooth and well combined.

Beat the egg whites in a separate bowl until soft peaks form, then gently fold them into the pumpkin mixture until just combined.

Pour the filling into the unbaked 9-inch pie shell and smooth the top evenly.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 minutes, until a knife inserted near the center comes out clean.

Remove the pie from the oven and let cool on a wire rack for at least 15 minutes before serving.