Side Dishes - Phase 2 - Savory Pumpkin Pie

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a broad abroad
09-10-2004, 05:02 AM
Savory Pumpkin Pie - Makes 4 servings.

1 T. + 1 t. olive oil
1 garlic clove, crushed
1/2 t. sage leaves
4 oz. (about 6 sheets) thawed frozen phyllo dough (12 x 17" each)
1 cup canned pumpkin puree
3/4 oz. Parmesan cheese
1 egg
1 egg white
1/4 t. salt
1/8 t. ground black pepper
1/8 t. grated nutmeg

1. Preheat oven to 400 F.
2. In small skillet heat oil: add garlic and sage. Cook over low heat, stirring frequently, until fragrant, about 4 minutes. Strain and discard solids.
3. To prepare crust, in bottom of a 9" pie plate, arrange phyllo dough, 1 sheet at a time, rotating sheets so they completely cover sides of the plate. Brush last sheet evenly with 2 t. of the garlic oil.
4. To prepare filling, in medium bowl, combine pumpkin, Parmesan cheese, egg, egg white, salt, pepper, and nutmeg: stir to mix well. Spoon filling into prepared crust; brush top with remaining 2 t. garlic oil.
5. Bake 10 minutes; reduce heat to 350 F and continue to bake for 30 minutes or just until set. To serve cut into 4 equal wedges.

194 calories per serving, 7g. protein, 9 g. fat, 21 g. carbohydrates

From the Weight Watchers Complete Cookbook & Program Basics, 1994

09-27-2004, 09:15 AM
What's Phyllo dough?

a broad abroad
09-27-2004, 09:36 AM
It's the real delicate pastry you can buy already made in the refrigerated section of your market. It is very light and flaky after you cook it. Have you ever had baklava? I think that is made with phyllo

09-27-2004, 05:42 PM
and pumpkin and phyllo are phase I friendly?? weeeeeee!

09-27-2004, 05:47 PM
They are phase 2 friendly. This recipe is posted under Side Dishes - Phase 2

09-05-2005, 12:28 AM
Phyllo is okay, but don't brush it with butter as directed on the package - spray it lightly with non-stick spray instead.