Fat-free Pumpkin Cream Cheese Pie

Ingredients

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

Directions

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.