Date:    Wed, 23 Nov 94 10:50:10 EST
 From:    dmc@cherry-semi.com (Dawn Chace)
 
 F/F Pumpkin Cream Cheese Pie
 
 Crust:
 
 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. 
 
 Filling:
 
 8 oz. f/f cream cheese
 1 can pumpkin
 3 Tbl. skim milk
 4 egg whites
 2 Tbl. pumpkin pie spice
 1/4 c. maple syrup or honey
 1 Tbl. vanilla
 
 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 brushe
 d 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.

Plain Text Version of This Recipe for Printing or Saving