- Total Time
Pumpkin pie doesn't have to weigh you down. Our lightened-up version is the perfect ending to your Thanksgiving meal.
cooking spray4 spray(s)
phyllo dough4 sheet(s)
dark brown sugar½ cup(s)
ground cloves¼ tsp
ground cinnamon1 tsp
ground ginger1 tsp
table salt⅛ tsp
canned pumpkin1 ½ cup(s), puree
fat free evaporated milk1 ½ cup(s)
regular liquid egg substitute½ cup(s)
vanilla extract1 tsp
- Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
- Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.
- Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.
- Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.