How to make it

  • Position rack in middle of oven and heat oven to 350°F.
  • Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
  • Lightly coat a 9" pie plate with cooking spray.
  • Lay 1 phyllo sheet in the pie plate.
  • Coat sheet with cooking spray, making sure to spray edges.
  • Repeat with remaining sheets, rotating each slightly in the pan to form a circle.
  • Fold and crimp edges.
  • Place a piece of parchment or wax paper on top of crust.
  • Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes.
  • While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
  • In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended.
  • Slowly add milk, maple syrup, and vanilla, beating until blended.
  • Add spice mixture and blend well.
  • Remove crust from oven, and remove pie weights.
  • Pour filling into crust and bake until tester inserted in the center comes out clean, 45–50 minutes.
  • Remove pie from oven and cool at room temperature to set.
  • Just before serving, top each slice of pie with 1–2 tablespoons whipped topping and chocolate shavings, if desired.

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    " It was excellent "
    minitindel ate it and said...
    mmmmmmmm sounds really good nice one thanks


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