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RECIPE: Pumpkin Pie with Whipped Cream

Phyllo dough stands for fat-laden crust this pumpkpie. | Matthew Mead~AP

Phyllo dough stands in for the fat-laden crust in this pumpkin pie. | Matthew Mead~AP

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Updated: May 9, 2012 9:59AM



MAKES 10 SERVINGS

PIE

Butter-flavored cooking spray

6 sheets (14-by-9-inch sheets) frozen phyllo dough, thawed

1/4 cup cold water

1 envelope unflavored
gelatin powder

2

3/4 cups canned pumpkin (1 1/2 15-ounce cans)

1 cup fat-free plain
Greek-style yogurt

1/4 cup agave syrup

7 packets stevia sweet- ener powder, divided

1

1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/8 teaspoon salt

WHIPPED CREAM

1 cup fat-free milk, divided

1

1/8 teaspoons unflavored gelatin powder

1/2 tablespoon coconut nectar

1 vanilla bean, split

Heat oven to 350 degrees. Coat 9-inch pie dish with cooking spray.

Unroll phyllo dough, then cover with plastic wrap while you work. Lay 1 sheet of phyllo on counter. Lightly mist with cooking spray. Set second sheet of phyllo over first, rotating it slightly. Mist second sheet of phyllo, then repeat this process with remaining phyllo sheets, rotating each time a sheet is added. Mist final sheet of phyllo.

Use knife to carefully trim stack of phyllo into 12-inch circle. Discard scraps. Carefully lift stack and set into prepared pie dish, gently pressing phyllo against bottom and sides of dish.

Bake phyllo crust for 10 to 12 minutes, or until lightly browned and crisp. Set aside to cool while preparing filling.

In small saucepan, combine cold water and gelatin. Set aside for 5 minutes.

Set saucepan over medium and heat, stirring constantly, until gelatin is dissolved. Set aside to cool slightly.

In large bowl, stir together pumpkin, yogurt, agave, 4 packets stevia, pumpkin pie spice, vanilla extract and salt. Stir in gelatin mixture, mixing well. Pour filling into cooled crust. Chill in refrigerator for 4 to 6 hours before serving.

When ready to serve, prepare whipped cream. In small bowl, combine 2 tablespoons milk and gelatin. Set aside for 5 minutes.

In small saucepan over medium, combine remaining milk, coconut nectar and 3 packets of stevia. With tip of a small knife, slice open vanilla bean, then scrape seeds into pot. Discard vanilla pod. Bring mixture to simmer, stirring to dissolve nectar. Add gelatin mixture to hot milk and whisk to dissolve. Pour mixture into medium stainless steel bowl or into bowl of stand mixer.

Place larger bowl half-filled with ice water beneath bowl of milk mixture (if using a stand mixer, put small zip-close bags of ice around bottom of mixer bowl). Beat mixture with whisk attachment on high for 8 to 10 minutes, or until mixture is thickened to whipped cream consistency. The volume of mixture will grow as it cools and whips.

To serve, cut pie into 10 wedges. Spoon 2 tablespoons of whipped cream over each pie wedge.

Rocco DiSpirito

Nutrition facts per serving:

105 calories, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 21 g carbohydrates, 10 g sugars, 4 g protein, 92 mg sodium, 2 g fiber



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