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Pumpkin Pie

Looking for a pumpkin pie recipe that is 8 or 9 points? Here is a classic Weight Watcher version - that I have modified, of course. It is only 3 points for 1/8 of a 9 inch pie! One of my at work members, Kathy, actually first told me about using the phyllo sheets for the crust. It really works. If you know what to do with the remaining sheets, let me know. You can't refreeze them.


4 spray(s) cooking spray
4 sheet(s) phyllo dough
1/2 cup(s) brown sugar (brwon sugar splenda works fine here)
1/8 tsp nutmeg
1/4 tsp ground cloves
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cup(s) canned pumpkin, puree (one whole can)
1 1/2 cup(s) fat-free evaporated milk (one whole can)
1/2 cup(s) fat-free egg substitute
1 tsp vanilla extract

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 and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.

Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.

Pour filling into crust. Bake until set, about 50 minutes. Cool completely before cutting into 8 pieces.

I serve with low cal whipped topping.

Without topping this is just 3 points per slice!
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