Ingredients Jump to Instructions ↓

  1. 1/4 c Plain bread crumbs

  2. 1/2 c Plus

  3. 4 tablespoons sugar

  4. 2 tb Honey

  5. Water 6 Sheets phyllo dough

  6. 1 Envelope unflavored gelatin

  7. 12 oz Evaporated skim milk

  8. 1/4 ts Cinnamon

  9. 1/8 ts Ginger

  10. 1 c Canned pumpkin

  11. 1 ts Vanilla extract

  12. 2 lg Egg whites

  13. 350 degrees. Combine crumbs and 2 tablespoons sugar in cup. Place honey and 1 tablespoon water in microwave proof cup and microwave on High

  14. 15 seconds. Lightly coat 9-inch metal pie pan with vegetable cooking spray and sprinkle with

  15. 2 teaspoons bread-crumb mixture. Place second phyllo sheet in pan and spray. Brush hot honey mixture over bottom, sides and edge of phyllo. Sprinkle entire crust with

  16. 1 tablespoon crumbs. Top with phyllo., spray, then add crumbs. Repeat entire procedure to make a total of

  17. 6 layers, ending with phyllo and coating entire crust with honey. With scissors or sharp knife, trim dough to overhang by

  18. 2 inches. Fold dough under to form rim. Bake

  19. 12 minutes or until browned. Cool on wire rack. Sprinkle gelatin onto

  20. 2 tablespoons cold water in cup. Combine evaporated skim milk,

  21. 1/2 cup sugar, the cinnamon and ginger in saucepan. Heat to boiling, stirring constantly over medium-high heat. Stir gelatin mixture into hot milk until completely dissolved. Combine pumpkin and vanilla in large bowl; add custard and stir until blended. Refrigerate until mixture mounds when dropped from a spoon,

  22. 30 minutes. Beat egg whites and remaining

  23. 2 tablespoons sugar in a mixer bowl until stiff but not dry. Fold whites into pumpkin mixture just until blended. Pour into cooled pie shell. Cover and refrigerate

  24. 3 hours or up to

  25. 24 hours. Makes

  26. 8 servings. Per serving:

  27. 215 calories,

  28. 2 grams fat,

  29. 2 mg cholesterol,

  30. 170 mg sodium. Source: Ladies' Home Journal Magazine - November,

  31. 1994 DOTTIE, in Irvine, CA --


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