F/f Pumpkin Cream Cheese Pie (lacto Ovo) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1 package: Phyllo dough,
FILLING
8 ounce: F/f cream cheese,
1 can: Pumpkin,
3 tbsp: Skim milk,
4: Egg whites,
2 tbsp: Pumpkin pie spice,
1/4 cup: Maple syrup or honey,
1 tbsp: Vanilla,
Directions:
Crust: I just unrolled it out of the package, layed it on top of the
pie dish that Id sprayed with Pam and pressed it in. I used kitchen
scissors and cut off the excess.
Mix everything in a blender and pour into crust. I only have a deep
dish pie plate, so I doubled this recipe (I actually made 2 seperate
batches). I brushe d the crust with skim milk, wrapped aluminum foil
around the edges and baked it at 350 for 30 minutes. When I take it
to my mothers house tomorrow, I will brush the edges again, and
probably bake it for 15 minutes, just to brown the crust.
Source: Susan Powter Posted by dmc@cherry-semi.com (Dawn Chace) to the
Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp
pie dish that Id sprayed with Pam and pressed it in. I used kitchen
scissors and cut off the excess.
Mix everything in a blender and pour into crust. I only have a deep
dish pie plate, so I doubled this recipe (I actually made 2 seperate
batches). I brushe d the crust with skim milk, wrapped aluminum foil
around the edges and baked it at 350 for 30 minutes. When I take it
to my mothers house tomorrow, I will brush the edges again, and
probably bake it for 15 minutes, just to brown the crust.
Source: Susan Powter Posted by dmc@cherry-semi.com (Dawn Chace) to the
Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80
Source from luhu.jp