Pumpkin Pie
Well it's Thanksgiving this weekend and this is what I am making. I got this from the WW site. I was told to bring dessert and I thought this looked great. I'll be making 2 pies. :devil:
Serves 8 2 points per serving 4 large sheets phyllo dough Cooking spray 1/2 cup dark brown sugar 1 tsp ginger 1 tsp cinnamon 1/4 tsp ground cloves 1 tsp cornstarch Pinch of salt 1 1/2 cups canned pumpkin puree 1 1/2 cups evaporated fat-free milk 1/2 cup egg substitute 1 tsp vanilla extract Instructions 1. Preheat oven to 350*. Lightly coat a 9-inch (23 cm) round pie pan with cooking spray. 2. 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 the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes. 3. 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. 4. Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting. Special Notes Nutritional profile per serving: Calories 132.9, Protein 6.7g, Fat 1.4g, Saturated fat 0.4g, Carbohydrate 23.8g, Fiber 1.7g, Cholesterol 1.9mg, Iron 1.7mg, Sodium 171.2mg, Calcium 171.7mg<br> |
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