Pumpkin Pie

POINTS: 3
MAKES: 8 servings
CRISPY RATING: Mmmmm...could be a touch sweeter, but use some FF Cool Whip and it works great!

Ingredients

• 4 pieces Phyllo Dough (in freezer)
• 1/2 c Dark Brown Sugar
• 1/4 tsp Ground Cloves
• 1 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Cornstarch
• Pinch Salt
• 1-1/2 c Canned Pumpkin
• 1-1/2 c FF Evaporated Milk
• 1/2 c Egg Substitute
• 1 tsp Vanilla Extract

1. Spray 9-in pie pan and preheat oven to 350�F. Cut phyllo sheets in half and arrange around bottom of pie pan so that the entire pan is covered. Roll edges together and bake about 10 minutes.

2. Mix together dry ingredients. In a separate bowl, mix together wet ingredients. Whisk wet ingredients into the dry mix.

3. Pour into crust. Bake about 50 minutes. Cool before serving.

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MY NOTES AND THOUGHTS:

I've tried several of the different WW pumpkin pie recipes and this is by far the best of the ones I've seen. Like I said, it could be a little sweeter, but it is perfect with some FF Cool Whip.

Recipe from Weight Watcher Recipe Renovation

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