-----------------------------------CRUST----------------------------------- 1 pk Phyllo dough

----------------------------------FILLING---------------------------------- 8 oz F/f cream cheese

1 cn Pumpkin

3 tb Skim milk

4 Egg whites

2 tb Pumpkin pie spice

1/4 c Maple syrup or honey

1 tb Vanilla

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. 1.80?