Pumpkin Cheese Pie

Date: Wed, 23 Nov 94 10:50:10 EST
From: dmc@cherry-semi.com (Dawn Chace)

F/F Pumpkin Cream Cheese Pie

Crust:

I used a pkg. of phyllo dough. I just unrolled it out of the package, layed it
on top
of the pie dish that I'd sprayed with Pam and pressed it in. I used kitchen
scissors and cut off the excess.

Filling:

8 oz. f/f cream cheese
1 can pumpkin
3 Tbl. skim milk
4 egg whites
2 Tbl. pumpkin pie spice
1/4 c. maple syrup or honey
1 Tbl. vanilla

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 mother's house tomorrow, I will brush

the edges again, and probably bake it for 15 minutes, just to brown the crust.