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| Home -> [Cheese, Cheese & Eggs, Digestion, Lacto, Pumpkin, Tarts & Pies, Vegetables] -> [F/f pumpkin cream cheese pie (lacto ovo) Recipe] |
F/f pumpkin cream cheese pie (lacto ovo)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cheese, Cheese & Eggs, Digestion, Lacto, Pumpkin, Tarts & Pies, Vegetables |
Rating: |
no rating. |
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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 |
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Procedures:
| 1 | 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. | | 2 | Mix everything in a blender and pour into crust. | | 3 | I only have a deep dish pie plate, so i doubled this recipe (i actually made 2 seperate batches). | | 4 | I brushe d the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350°F for 30 minutes. | | 5 | 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. |
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