F/f pumpkin cream cheese pie (lacto ovo)

Yield: 1 servings

Measure Ingredient
1 pack Phyllo dough
8 ounces F/f cream cheese
1 can Pumpkin
3 tablespoons Skim milk
4 \N Egg whites
2 tablespoons Pumpkin pie spice
¼ cup Maple syrup or honey
1 tablespoon Vanilla

CRUST

FILLING

Crust: I just unrolled it out of the package, layed it on top of the pie dish that I'd sprayed with Pam and pressed it in. I used kitchen scissors and 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 seperate batches). I brushe d the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350 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.

Source: Susan Powter Posted by dmc@... (Dawn Chace) to the Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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