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 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