Preheat oven to 375°F. Brush pie crust with egg white and bake for 5 minutes. Reduce oven heat to 350°F.

Combine cream cheese, sugar, and vanilla in a large bowl and bear with a mixer at high speed until smooth.

Beat in egg substitute. Add pumpkin purée and pumpkin pie spice and blend until smooth.

Pour pumpkin mixture into pie crust shell and bake 40 to 50 minutes until center is set. Cool pie, then refrigerate.

Cut into 8 slices. Serve each slice with 1 tablespoon cool whip