The best delicious F/f Pumpkin Cream Cheese Pie (lacto Ovo) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this F/f Pumpkin Cream Cheese Pie (lacto Ovo) recipe today!
Hello my friends, this F/f Pumpkin Cream Cheese Pie (lacto Ovo) recipe will not disappoint, I promise! Made with simple ingredients, our F/f Pumpkin Cream Cheese Pie (lacto Ovo) is amazingly delicious, and addictive, everyone will be asking for more F/f Pumpkin Cream Cheese Pie (lacto Ovo).
What Makes This F/f Pumpkin Cream Cheese Pie (lacto Ovo) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this F/f Pumpkin Cream Cheese Pie (lacto Ovo).
Ready to make this F/f Pumpkin Cream Cheese Pie (lacto Ovo) Recipe? Let’s do it!
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-CRUST-
1 pk Phyllo dough
FILLING
8 oz F/f cream cheese 2 tb Pumpkin pie spice
1 cn Pumpkin 1/4 c Maple syrup or honey
3 tb Skim milk 1 tb Vanilla
4 Egg whites
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 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.
Yields
1 servings
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