Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax 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, ginger, salt, cloves, and nutmeg in a medium bowl.
4. 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.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie.