Wednesday, November 19, 2008

South Beach's Pumpkin Pie recipe

I haven't tried this recipe yet. I just got it in my e-mail from South Beach. I've really liked their recipes in the past and am trying not to gain all the weight I lost this past year. It's always a little more of a challenge over the holidays!

For most people, pumpkin pie is a Thanksgiving tradition. Fortunately, there's no need to deprive yourself of this holiday favorite; just enjoy a slice of our irresistible version. On the South Beach Diet, you can have your pie and eat it too!

Pumpkin Pie (Phase 2)

Description
Nothing completes Thanksgiving like pumpkin pie. Redolent with spices, this warm, creamy treat is enhanced with a delightfully crispy, light crust that tastes deceivingly buttery, though no butter is used. Whipped topping and chocolate shavings make a gorgeous and irresistible garnish, if desired.

Tip : Pie filling can be made up to 1 day in advance and refrigerated in a covered container until needed. Whisk well before filling pie shell.

Makes 8 servings

Prep time: 20 minutes
Cook time:1 hour

Ingredients
6 (9"x14") sheets whole-wheat phyllo dough, thawed
1/3 cup granular sugar substitute
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 (15-ounce) can pumpkin puree
4 large egg whites
1 large egg yolk
1 (12-ounce) can 2% evaporated milk
2 tablespoons sugar-free maple syrup
2 teaspoons vanilla extract
Light or fat-free whipped topping (optional)
Bittersweet chocolate for shavings (optional)

Instructions
Position rack in middle of oven and heat oven to 350°F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.

Lightly coat a 9" pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. Repeat with remaining sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.

Place a piece of parchment or wax paper on top of crust. Weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.

In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.

Remove crust from oven, and remove pie weights. Pour filling into crust and bake until tester inserted in the center comes out clean, 45–50 minutes. Remove pie from oven and cool at room temperature to set. Just before serving, top each slice of pie with 1–2 tablespoons whipped topping and chocolate shavings, if desired.

Nutritional information
130 calories
2.5 total fat (1 g sat)
19 g carbohydrate
7 g protein
2 g fiber
300 mg sodium


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