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Sunday, November 14, 2010

South Beach Diet Pumpkin Dessert

6 (9" by 14") 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 purée

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)

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

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