Pumpkin pie
7
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Pumpkin pie most certainly doesn't have to weigh you down. Our lightened-up version is the perfect, sweet ending to your Thanksgiving meal. The crust comes together so easily thanks to the convenience of using store-bought phyllo sheets. The filling is flavored with brown sugar, pumpkin purée, evaporated milk, vanilla extract, and ground cloves, cinnamon, and ginger—all of our fall favorites. To make the filling, you just need two bowls and a whisk, no fancy equipment required. You'll love how impressive-looking and delicious this easy pie can be, and it'll be the star of your dessert table at any holiday gathering.
Ingredients
Cooking spray
4 spray(s)
Phyllo dough
4 sheet(s)
Dark brown sugar
0.5 cup(s)
Ground cloves
0.25 tsp
Ground cinnamon
1 tsp
Ground ginger
1 tsp
Cornstarch
1 tsp
Table salt
0.125 tsp
Canned pumpkin puree
1.5 cup(s)
Fat free evaporated milk
1.5 cup(s)
Regular liquid egg substitute
0.5 cup(s)
Vanilla extract
1 tsp
Instructions
1
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
2
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.
3
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.
4
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.