Preheat oven to 350 degrees. Combine crumbs and 2 tablespoons sugar in cup. Place honey and 1 tablespoon water in microwave proof cup and microwave on High 15 seconds. Lightly coat 9-inch metal pie pan with vegetable cooking spray and sprinkle with 2 teaspoons bread-crumb mixture. Place second phyllo sheet in pan and spray. Brush hot honey mixture over bottom, sides and edge of phyllo. Sprinkle entire crust with 1 tablespoon crumbs. Top with phyllo., spray, then add crumbs. Repeat entire procedure to make a total of 6 layers, ending with phyllo and coating entire crust with honey. With scissors or sharp knife, trim dough to overhang by 2 inches. Fold dough under to form rim. Bake 12 minutes or until browned. Cool on wire rack. Sprinkle gelatin onto 2 tablespoons cold water in cup. Combine evaporated skim milk, 1/2 cup sugar, the cinnamon and ginger in saucepan. Heat to boiling, stirring constantly over medium-high heat. Stir gelatin mixture into hot milk until completely dissolved. Combine pumpkin and vanilla in large bowl; add custard and stir until blended. Refrigerate until mixture mounds when dropped from a spoon, 30 minutes. Beat egg whites and remaining 2 tablespoons sugar in a mixer bowl until stiff but not dry. Fold whites into pumpkin mixture just until blended. Pour into cooled pie shell. Cover and refrigerate 3 hours or up to 24 hours. Makes 8 servings. Per serving: 215 calories, 2 grams fat, 2 mg cholesterol, 170 mg sodium.