Light Pumpkin Pie

By deanarrca

Ingredients

• 4 pieces phyllo dough, (s)
• 1/2 cup dark brown sugar
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cornstarch
• 1/8 teaspoon table salt
• 1 1/2 cups canned pumpkin, puree
• 1 1/2 cups evaporated skim milk
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract

Details

Servings 8

Preparation

Step 1

Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.


2. 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.


3. 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.


4. 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