300-degree F. oven

CRUST:
8 graham cracker squares
2 tablespoons sugar

FILLING:
1 16-ounce can pumpkin
2 cups (16-ounces) fat-free cream cheese
1 cup fat-free sour cream
4 egg whites
1 1/4 cup brown sugar
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla

Spray a pie plate with cooking spray.
Process crackers. Add sugar and process slightly.
Sprinkle over sprayed pie plate.

Process filling ingredients until well blended.
Carefully pour over crust, not disturbing crumbs.

Bake for 55 to 60 minutes or til set in center.