F/f Pumpkin Cream Cheese Pie (Lacto Ovo)

Ready in 1h

Try this F/f Pumpkin Cream Cheese Pie (Lacto Ovo) recipe, or contribute your own.


2 tb Pumpkin pie spice
3 tb Skim milk
1 cn Pumpkin
1 tb Vanilla
1/4 c Maple syrup; or honey
8 oz F/f cream cheese
4 Egg whites
1 pk Phyllo dough

Original recipe makes 1



Crust: I just unrolled it out of the package, layed it on top of the pie dish that Id 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 mothers 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 dmc@cherry-semi.com (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, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Calories Per Serving: 1911 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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