Pumpkin Cream Cheese Pie

This pumpkin pie goes lighter without losing the creamy richness that makes it worth eating. Fat-free cream cheese blended with canned pumpkin, egg whites (no yolks), skim milk, and a generous hit of pumpkin pie spice creates a filling that’s smooth, spiced, and custard-like. Maple syrup or honey sweetens everything naturally.

The phyllo pastry crust is the other smart swap. Instead of a heavy butter-and-flour pie dough, phyllo sheets pressed into the dish bake up thin and crispy. It’s lighter and flakier, with a satisfying crunch against the soft filling.

Everything blends together in a blender for a completely smooth filling. No lumps, no chunks of cream cheese, just pour and bake. The pie gets a second brief bake the next day to brown the crust edges, which is a nice touch for presentation.

Pro Tips

• Spray the pie dish with nonstick spray before pressing in the phyllo. It sticks aggressively otherwise.
• Wrap the crust edges in foil for the first bake to prevent them from burning while the filling sets.
• Brush the crust with skim milk before baking for a golden sheen.
• Let the pie set in the fridge for at least a few hours before slicing. The filling firms up significantly as it chills.

Variations

• Use a traditional pie crust if you prefer a more classic presentation.
• Add a tablespoon of bourbon to the filling for a boozy fall twist.
• Top with a dollop of light whipped cream and a dusting of cinnamon before serving.