Fat Free Pumpkin Cream Cheese Pie (Lacto Ovo) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. Ingredients:
16 ounces phyllo dough (1 package) |
8 ounces fat free cream cheese |
12 ounces pumpkin (1 can) |
3 tablespoons skim milk |
4 egg whites |
2 tablespoons pumpkin pie spice |
1/4 cup maple syrup or 1/4 cup honey |
1 tablespoon vanilla |
Directions:
1. Crust: I just unrolled it out of the package, layed it on top of the pie.
2. dish that I'd sprayed with Pam and pressed it inches I used kitchen scissors.
3. and cut off the excess.
4. Mix everything in a blender and pour into crust. I only have a deep dish.
5. pie plate, so I doubled this recipe (I actually made 2 seperate batches). I.
6. brushe d the crust with skim milk, wrapped aluminum foil around the edges.
7. and baked it at 350 for 30 minutes. When I take it to my mother's house.
8. tomorrow, I will brush the edges again, and probably bake it for 15.
9. minutes, just to brown the crust.
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