Pumpkin Pie
6
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 8 • Difficulté: Facile
Heavy pumpkin pie doesn't have to weigh you down after your turkey dinner. With a few ingredient swaps and omissions, pumpkin pie can lighten your mood.
Ingrédients
Phyllo dough
4 sheet(s)
Dark brown sugar
½ cup(s)
Ground cloves
¼ tsp(s)
Ground cinnamon
1 tsp(s)
Ground ginger
1 tsp(s)
Cornstarch
1 tsp(s)
Table salt
⅛ tsp(s)
Canned pumpkin
1½ cup(s), puree
Fat free evaporated milk
1½ cup(s)
Fat free egg substitute
½ cup(s)
Vanilla extract
1 tsp(s)
Instructions
1
Preheat oven to 350°F (176°C). Lightly coat a 9-inch round pie pan with cooking spray.
2
Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
3
Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evapourated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
4
Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting.
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