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F/f Pumpkin Cream Cheese Pie (Lacto Ovo)

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Digest Fat-free Nov.


  • 1 pk Phyllo dough
  • 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


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 (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, using MMCONV.