Fat Free Pumpkin Cream Cheese Pie (Lacto Ovo)

• 16 ounces phyllo dough (1 package)
• 8 ounces fat free cream cheese
• 12 ounces pumpkin (1 can)
• 3 tablespoons skim milk
• 4 egg whites
• 2 tablespoons pumpkin pie spice
• 14 cup maple syrup or 14 cup honey
• 1 tablespoon vanilla

1. Crust: I just unrolled it out of the package, layed it on top of the pie.
2. dish that I'd sprayed with Pam and pressed it inches I used kitchen scissors.
3. and cut off the excess.
4. Mix everything in a blender and pour into crust.
5. I only have a deep dish.
6. pie plate, so I doubled this recipe (I actually made 2 seperate batches).
7. I.
8. brushe d the crust with skim milk, wrapped aluminum foil around the edges.
9. and baked it at 350 for 30 minutes.
10. When I take it to my mother's house.
11. tomorrow, I will brush the edges again, and probably bake it for 15.
12. minutes, just to brown the crust.

phyllo, cream cheese, pumpkin, milk, egg whites, pumpkin pie spice, maple syrup, vanilla

Taken from www.food.com/recipe/fat-free-pumpkin-cream-cheese-pie-lacto-ovo-337559 (may not work)