F/f pumpkin cream cheese pie (lacto ovo)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Phyllo dough |
| 8 | ounces | F/f cream cheese |
| 1 | can | Pumpkin |
| 3 | tablespoons | Skim milk |
| 4 | Egg whites | |
| 2 | tablespoons | Pumpkin pie spice |
| ¼ | cup | Maple syrup or honey |
| 1 | tablespoon | Vanilla |
Directions
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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