Title: F/f Pumpkin Cream Cheese Pie
Categories: Lowfat Pie
Yield: 4 Servings

CRUST
	pk	Phyllo dough
FILLING
8	oz	F/f cream cheese
1	cn	Pumpkin
3	tb	Skim milk
4		Egg whites
2	tb	Pumpkin pie spice
1/4	c	Maple syrup or honey
1	tb	Vanilla

I used a pkg. of phyllo dough. I just unrolled it out of the package, layed it on top of the pie dish that I'd sprayed with Pam and pressed it in. I used kitchen scissors and cut off the excess.

Mix everything in a blender and pour into crust. I only have a deep dish pie plate, so I doubled this recipe (I actually made 2 seperate batches). I brushed the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350 for 30 minutes. When I take it to my mother's house tomorrow, I will brush the edges again, and probably bake it for 15 minutes, just to brown the crust.

Date: Wed, 23 Nov 94 10:50:10 EST From: dmc@cherry-semi.com (Dawn Chace)

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp Date: 05-20-98 (00:28) The Once And Future Legend (1) Cooking

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