Description
Do you love indulging in classic pumpkin pie but wish it was a little lighter for the holiday season?
This Weight Watchers Pumpkin Pie Recipe with a Phyllo Crust is the perfect way to enjoy that delicious pumpkin pie flavor without all the extra WW points!
Ingredients
Units
Scale
- Cooking Spray
- 4 Sheets of Phyllo Dough
- 1/2 cup of Brown Sugar
- 1/4 Teaspoon of Ground Cloves
- 1 Teaspoon of Ground Cinnamon
- 1 Teaspoon of Ground Ginger
- 1 Teaspoon of Cornstarch
- 1/8 Teaspoon of Salt
- 1 1/2 cup of Canned Pumpkin Puree
- 1 1/2 cups of Fat Free Evaporated Milk
- 1/2 cup of Egg Whites
- 1 Teaspoon of Vanilla Extract
Instructions
- Preheat oven to 350 degrees F - Coat a 9 inch round pie pan with cooking spray.
- Cut Phyllo sheets in half. Place one sheet in the pie dish, coat with cooking spray. Place a second phyllo sheet just to the right of the previous sheet. Repeat with 4 additional half sheets to form a circle around the entire pie pan. Use your hands to press the phyllo dough down into the pan and roll the edges.
- Bake for 10 minutes at 350 degrees F.
- In a medium bowl whisk together the dry ingredients - sugar, spices, cornstarch and salt.
- In a separate bowl mix together the wet ingredients - pumpkin, fat free evaporated milk, egg whites and vanilla extract.
- Combine the wet and dry ingredients - mix well.
- Pour batter into pie crust and bake for 50-60 minutes at 350 degrees F. Cover edges of pie crust with foil to prevent burning.
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Remove from oven when cooking is complete - cool on a wire rack for 1-2 hours to let set. Once cooled serve with cool whip.
Notes
- Use Brown Sugar for Rich Flavor: Opt for brown sugar in your filling to add a deeper, caramel-like sweetness that complements the pumpkin’s earthy flavor.
- Pumpkin at Room Temperature: Always make sure your pumpkin puree is at room temperature before mixing it with other ingredients to ensure even baking.
- Perfect Pumpkin Pie Spice Blend: Customize your pumpkin pie spice by adjusting the ratios of cinnamon, nutmeg, ginger, and cloves for a personalized touch.
- Mini Pumpkin Pies Option: Consider making mini pumpkin pies for individual servings that are great for portion control and easy entertaining.
- Extra Tablespoon of Flour: To avoid the problem of mushiness in your filling, add an extra tablespoon of flour. This helps absorb any excess moisture.
- Cover Crust Edges with Aluminum Foil: To prevent the crust from over-browning, use strips of aluminum foil to cover the crust edges after the first 15 minutes of baking.
- Coconut Sugar for a Healthier Sweetener: For a lower-glycemic alternative to brown sugar, you can substitute with coconut sugar, which still provides a rich sweetness.
- Preventing Excess Moisture: Pat your pumpkin puree with paper towels to remove any extra moisture that could lead to a watery filling.
- Check Oven Temperature: Set the oven temperature to 350°F for an even bake. Too high, and you risk overcooking the edges while the center remains unset.
- Baking Time is Key: Watch the baking time closely—typically, it takes about 50-60 minutes. The center should still be slightly wobbly when you remove it from the oven.
- Avoid Overmixing: Overmixing the filling can introduce too much air, leading to cracks as the pie cools. Mix until just combined
- Rest the Pie: Let the pie rest for at least two hours after baking. This helps the filling set fully and ensures clean slices.
- Store Properly: Once the pie is cooled, wrap it in plastic wrap and store it in the fridge to keep it fresh for up to 3 days.
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 153
- Sugar: 17 g
- Sodium: 160.6 mg
- Fat: 1.7 g
- Carbohydrates: 28.9 g
- Protein: 6 g
- Cholesterol: 0 mg