A Creamy Pumpkin Pie
A Creamy Pumpkin Pie There is no better way to end a festive Thanksgiving dinner than with a pumpkin pie. If you’re already planning your holiday meal, or you want to enjoy this favorite fall vegetable another time, this creamy pumpkin pie makes a great finale to any meal.
Ingredients
Ingredients
6 (9" by 14") sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute (Splenda)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup granular sugar substitute (Splenda)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can evaporated fat free milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)
Instructions
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can evaporated fat free milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)
Instructions
Position rack in middle of oven and heat oven to 350°F.
Stack phyllo sheets on plastic wrap or waxed paper; cover with a barely damp towel to prevent sheets from drying out.
Use a cooking spray to lightly coat a 9" pie plate.
Use a cooking spray to lightly coat a 9" pie plate.
Lay 1 phyllo sheet in the pie plate and coat the sheet with a cooking spray, making sure to spray the edges.
Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
Place a piece of parchment or waxed paper on top of crust.
Place a piece of parchment or waxed paper on top of crust.
Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes.
While crust is baking, combine sugar substitute, cinnamon, nutmeg, ginger, salt, cloves, and nutmeg in a medium bowl.
In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
Remove pie weights from crust. Pour filling into crust and bake for about 45 to 50 minutes. Remove pie from oven and cool at room temperature to set.
In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
Remove pie weights from crust. Pour filling into crust and bake for about 45 to 50 minutes. Remove pie from oven and cool at room temperature to set.
Just before serving, top each slice of pie with 1 tablespoon of whipped topping and chocolate shavings (if desired).
The pie should yield 8 generous servings.
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