Savory Pumpkin Pie




4 tsp. olive oil

1 garlic clove, peeled

tsp. dried sage leaves

6 12 x 17" sheets phyllo dough, at room temperature

1 15 oz can pumpkin puree

3 tbls grated Parmesan cheese

1 egg

2 egg whites

tsp. salt

1/8 tsp. freshly ground pepper

1/8 tsp. freshly grated nutmeg




1. Preheat the oven to 400 degrees. In a small nonstick skillet, heat the oil. Saute the garlic and sage until the garlic is browned and fragrant, about 4 minutes. Discard the garlic and sage.


2. To prepare the crust, in a 9" pie plate, arrange the phyllo dough, 1 sheet at a time, rotating the sheets so they completely cover the bottom and sides of the pie plate. Brush the last sheet with 2 tsp. of the garlic oil.


3. To prepare the filling, in a medium bowl, mix the pumpkin puree, cheese, egg, egg whites, salt pepper and nutmeg. Spoon the filling into the crust' brush the top with the remaining 2 tsp. of garlic oil. Bake 10 minutes, reduce the oven temperature to 350 degrees. Bake until the filling is just set, about 30 minutes longer.


Number of servings: 8

POIN'T'S per serving: 4