Pumpkin-Pie

Low Fat

Pumpkin-Pie ~ Low Fat

Help yourself to a slice of this low fat pumpkin pie made with a delicate phyllo dough crust.

You can find phyllo dough in the freezer section of the grocery store.

If you are really pushed for time you could simply use a ready-made, reduced-fat graham cracker crust instead.

Ingredients;

6 sheets phyllo dough, thawed.

Cooking spray.

3/4 c. dark brown sugar.

1/2 tsp. salt.

1 tsp. ground cinnamon.

1/2 tsp. ground ginger.

1/4 tsp. ground cloves.

1/2 c. egg substitute or 4 egg whites.

1 15-oz. can pumpkin.

1 12-oz. can fat-free evaporated milk.

Preparation;

Preheat your oven to 350 degrees.

Cut phyllo sheets in half and stack on wax paper or plastic wrap (each full length sheet is 14 x 18 inches or if you happen to have 14 x 9-inch sheets, leave whole).

Place wax paper or plastic wrap on top layer and cover with a damp towel to prevent sheets from drying out.

Coat a 9-inch pie dish with cooking spray.

Lay a half sheet of phyllo pastry in pie dish.

Spray with nonstick cooking spray.

Repeat with rest of half sheets, fanning out to form a circle.

Fold and crimp edges.

Weigh down with pie weights and bake for 10 minutes until slightly browned.

Combine dry ingredients in a medium bowl.

Beat egg substitute or egg whites with pumpkin puree.

Slowly pour in evaporated milk and mix well.

Add sugar and spices to pumpkin mixture and blend thoroughly.

Pour into pie crust; bake for an hour or until knife inserted in center comes out clean.

Serves 8

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