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F/f Pumpkin Cream Cheese Pie (lacto Ovo)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Digest, Fatfree, Nov., Powter 1 Servings

INGREDIENTS

1 Phyllo dough
8 oz F/f cream cheese
1 Pumpkin
3 T Skim milk
4 Egg whites
2 T Pumpkin pie spice
1/4 c Maple syrup or honey
1 T Vanilla

INSTRUCTIONS

Crust: 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.  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.  Source: Susan Powter Posted by dmc@cherry-semi.com
(Dawn Chace) to the  Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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