Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Phyllo Dough | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- crust
- 1 pack phyllo dough
- filling
- 8 oz f/f cream cheese
- 1 can pumpkin
- 3 tbsp skim milk
- 4 egg whites
- 2 tbsp pumpkin pie spice
- 1/4 cup maple syrup or honey
- 1 tbsp vanilla
- =
Directions
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°F 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.