Filling:3/4 cup packed brown sugar1 3/4 teaspoons pumpkin pie spice1/4 teaspoon salt1 (12-ounce) can evaporated low-fat milk2 large egg whites1 large egg1 (15-ounce) can unsweetened pumpkinCrust:1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)Cooking sprayTopping:1/4 cup whipping cream2 teaspoons powdered sugarDirections:Position oven rack to lowest position.Preheat oven to 425°.To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add powdered sugar, and beat until blended. Serve with pie.