Recipes for the Web

Barrington Software Incorporated

Pumpkin Pie

Prep Time | 15 min

Cook Time | 60 min

Level of Difficulty | Easy

Was | 8 POINTS

Now | 3 POINTS

Ingredients

4 piece(s) phyllo dough

1/2 cup(s) 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 cup(s) canned pumpkin, puree

1 1/2 cup(s) fat-free evaporated milk

1/2 cup(s) regular egg substitute

1 tsp vanilla extract

Instructions

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.

Chef Tips

We renovated Pumpkin Pie by:

Replacing a butter-laden crust with layers of light, crispy phyllo dough.

Using egg substitute instead of whole eggs.

Adding POINT-free vanilla to sweeten the taste.

POINTS

Serves | 8

POINTS per serving | 3

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info@barringtonsoftware.com