Pumpkin Pie with Phyllo Crust
  • 15oz can pumpkin
  • 1/2c egg beaters
  • 1 1/2c skim milk
  • 1/2tsp salt
  • 3/4c splenda
  • 1 tsp pumpkin pie spice
  • 5 Phyllo sheets
  1. Stack phyllo sheets, then cut in half to make 10 sheets.
  2. Cover with tea towel until ready
  3. to use.
  4. Place one sheet of phyllo on the pie pan spray with nonstick cooking spray.
  5. Repeat steps with remaining phyllo sheets, fanning them evenly until the entire pie pan rim is covered.
  6. Pour pie filling into shell and trim excess dough. To prevent crust edges from burning, cover loosely with aluminum foil.
  7. Bake for 15 minutes at 425F.
  8. Then reduce temp to 350F and bake for necessary time
This is a wonderful diet treat I adapted to satisfy my sweet tooth. Hope you enjoy it!