Recipe - Ff Pumpkin Cream Cheese Pie (Lacto Ovo)

CRUST
1 pack Phyllo dough

FILLING
8 ounce F/f cream cheese
1 cn Pumpkin
3 tablespoon Skim milk
4 Egg whites
2 tablespoon Pumpkin pie spice
One fourth cup Maple syrup or honey
1 tablespoon Vanilla

Crust: 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
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.

Source: Susan Powter Posted by dmc@cherrysemi.com (Dawn Chace) to the
Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip