Pumpkin Cream Cheese Pie
Crust:
1 pk Phyllo dough
Filling:
8 oz Fat-free cream cheese
1 cn Pumpkin
3 tb Skim milk
4 Egg whites
2 tb Pumpkin pie spice
1/4 c Maple syrup or honey
1 tb Vanilla
Spray pie dish with Pam. Unroll phyllo dough out of the package, lay
it on top of the pie dish, and press it in. Use kitchen scissors to
cut off the excess.
Mix everything in a blender and pour into crust. I only have a deep
dish pie plate, so I doubled this recipe (I actually made 2 separate
batches). Brush the crust with skim milk, wrap aluminum foil around
the edges, and bake it at 350 F for 30 minutes.
When I take it to my mother's house tomorrow, I will brush the edges
again, and probably bake it for 15 minutes, just to brown the crust.
From:
[email protected] (Dawn Chace)
Date: Wed 23 Nov 94 10:50:10 EST
