1 (9 inch) prepared graham cracker crust
2 teaspoons pumpkin pie filler
1/2 cup pumpkin puree
1 cup water
1 cup white sugar
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg, beaten
1 cup rolled oats
1 cup soft bread cubes
1/4 cup flaked coconut
3 egg white chips
Combine pumpkin pie filling and pumpkin in blender or food processor. Process until smooth. Measure 1 cup pumpkin back into graham cracker mix. Stir in all liquid. Return mixture to medium-size blender or food processor. Process pumpkin back into mix, breaking up large pulses. Blend through cornstarch if necessary. Blend through pudding, coconut, egg, bread, and flaked coconut. Pour into prepared pie shell.
Bake in preheated oven for 30 minutes, until center of the pie begins to brown. Cool completely before serving.