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Lowfat Pumpkin Pie

Source of Recipe

Debbye


Recipe Introduction

I tasted this reluctantly (I'm not a weight watcher) and was impressed enough to ask for the recipe.

List of Ingredients

4 pieces Phyllo Dough
1/2 C Dark Brown Sugar
1/4 t Ground Cloves
1 t Ground Cinnamon
1 t Ground Ginger
1 t Cornstarch
1/8 t Salt
1 1/2 C canned Pumpkin, puree (I used whole can)
1 1/2 C fat-free Evaporated Milk (I used whole can)
1/2 C regular Egg substitute
1 t Vanilla Extract



Recipe

Preheat oven to 350. Lightly coat 9" pie pan with cooking spray. Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray and top with another sheet of phyllo, placing corners just to right of previous corners. Pepeat with remaining sheets. Bake until lightly browned, about 10 min.

Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients. Bake 50 min. Cool.
Serve with fat free whipped topping.