Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 143.5
- Total Fat: 0.8 g
- Cholesterol: 2.1 mg
- Sodium: 373.6 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.5 g
- Protein: 6.4 g
View full nutritional breakdown of Pumpkin Pie calories by ingredient
Introduction
This is courtesy of Weight Watchers. Eight Servings at 3 points each. This is courtesy of Weight Watchers. Eight Servings at 3 points each.Number of Servings: 8
Ingredients
4 pieces phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cups canned pumpkin, puree
1 1/2 cups fat-free evaporated milk
1/2 cups regular egg substitute
1 tsp vanilla extract
Directions
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting
Number of Servings: 8
Recipe submitted by SparkPeople user JCAIN1986.
Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting
Number of Servings: 8
Recipe submitted by SparkPeople user JCAIN1986.