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Phyllo Pumpkin Chiffon Pie


Phyllo Pumpkin Chiffon Pie recipe













Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium


¼ cup bread crumbs
½ cup sugar
4 tablespoons sugar
2 tablespoons honey
6 sheets phyllo (filo) pastry sheets
1 envelope gelatin, unflavored
12 ounces evaporated milk
¼ teaspoon cinnamon
teaspoon ginger
1 cup pumpkin
1 teaspoon vanilla extract
2 large egg whites


Preheat oven to 350℉ (180℃).

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, ½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 14612% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 52mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 96% Vitamin C 3%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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