Pumpkin Pie

servings | 8
estimated POINTS per serving | 3

4 pieces phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cups canned pumpkin, puree
1 1/2 cups fat-free evaporated milk
1/2 cups regular egg substitute
1 tsp vanilla extract

Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting