Lighter Libby's Famous Pumpkin Pie

We had this for my Birthday and it turned out great and is only 6 points a piece.

1 unbaked 9 inch deep dish pie shell
3/4 cup granulated sugar
1 Tbsp conrstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large egg whites
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 fl oz) Fat Free Evaporated Milk

Preheat oven to 425 degrees
Combine sugar, cornstarch, cinnamon, ginger, cloves, and salt in a small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

I like it served really cold but don't put it in the freezer