-----------------------------------CRUST-----------------------------------
      1 pk Phyllo dough

----------------------------------FILLING----------------------------------
      8 oz F/f cream cheese

      1 cn Pumpkin

      3 tb Skim milk

      4    Egg whites

      2 tb Pumpkin pie spice

    1/4 c  Maple syrup or honey

      1 tb Vanilla

  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.
  Source: Susan Powter Posted by dmc@cherry-semi.com (Dawn Chace) to the
  Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.
  FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
  permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
  MMCONV.
  1.80C!