Pumpkin Pies

Name: Pumpkin Pies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30
Ingredients: 1 - 29oz can pumpkin; 1 - pkg frozen phyllo dough (18 sheets) thawed; 1.5 cups graulated sugar; 1.5 tbsp pumpkin pie spice; 1 cup Best of the Egg egg substitute; 2 - 12oz cans fat-free evaporated milk

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 30

Ingredients

1 - 29oz can pumpkin1 - pkg frozen phyllo dough (18 sheets), thawed1.5 cups graulated sugar1.5 tbsp pumpkin pie spice1 cup Best of the Egg egg substitute2 - 12oz cans fat-free evaporated milk

Directions

Prepare pumpkin pie filling as shown on can of pumpkin, using egg substitute in place of 4 eggs and fat-free evaporated milk. Cut phyllo sheets into 6 equal squares (3 on long side, 2 on short side). Divide phyllo dough into 3- or 4- sheet segments and wrap sheets around muffin cups sprayed with non-stick spray. Bake phyllo cups for 5 min. at 350 degrees. Remove from oven, and fill with 1/4 to 1/3 cup pumpkin pie filing. Cover muffin tin with foil, and bake for 30 minutes at 350 degrees. Remove from oven, and let sit for 10 minutes before removing pumpkin pies.

Number of Servings: 30

Recipe submitted by SparkPeople user CAGIRAFFE.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving

Calories: 118.0
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 133.6 mg
Total Carbs: 24.5 g
Dietary Fiber: 1.5 g
Protein: 4.4 g

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