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

    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>