Pumpkin Cream Cheese Pie
Yield
1 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
phyllo (filo) pastry sheets
|
*
|
| Filling | |||
| 8 | ounces |
cream cheese
fat free |
|
| 1 | can |
pumpkin
|
*
|
| 3 | tablespoons |
milk, skim
|
|
| 4 | each |
egg whites
|
*
|
| 2 | tablespoons |
pumpkin pie spice
|
|
| ¼ | cup |
maple syrup
or honey |
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
phyllo (filo) pastry sheets
|
*
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
fat free |
|
| 1 | can |
pumpkin
|
*
|
| 45 | ml |
milk, skim
|
|
| 4 | each |
egg whites
|
*
|
| 3E+1 | ml |
pumpkin pie spice
|
|
| 59 | ml |
maple syrup
or honey |
|
| 15 | ml |
vanilla extract
|
|
Directions
Crust:
Unrolled it out of the package, layed it on top of the pie dish, spray with non stick and press in.
Used kitchen scissors and cut off the excess.
Mix everything in a blender and pour into crust.
Brushe the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350℉ (180℃) for 30 minutes.
After 24 hours brush the edges again, and probably bake it for 15 minutes, just to brown the crust.
