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Old 10-04-2001, 05:41 PM   #1  
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belle67's Avatar
Join Date: May 2001
Location: Brantford, Ontario
Posts: 38

Default 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.

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


1. Preheat oven to 350*. Lightly
coat a 9-inch (23 cm) round pie pan with cooking
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
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
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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