Fat-free Pumpkin Cream Cheese Pie

Crust

 * 1 pack phyllo dough

Filling

 * 8 oz fat-free cream cheese
 * 1 can pumpkin
 * 3 tbsp skim milk
 * 4 egg whites
 * 2 tbsp pumpkin pie spice
 * ¼ cup maple syrup or honey
 * 1 tbsp vanilla

Crust

 * 1) I just unrolled it out of the package, laid it on top of the pie dish that I'd sprayed with PAM and pressed it in.
 * 2) I used kitchen scissors and cut off the excess.

Filling

 * 1) Mix everything in a blender and pour into crust.
 * 2) I only have a deep dish pie plate, so I doubled this recipe (I actually made 2 separate batches).
 * 3) I brushed the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350°F for 30 minutes.
 * 4) When I take it to my mother's house tomorrow, I will brush the edges again, and probably bake it for 15 minutes, just to brown the crust.