Kelly & Scott Greco of CFSCC sent this recipe to me. It looks really good! Here is how to make it: Filling: 3 scoops of whey protein powder, 2 eggs, 1/2 cup egg whites, 2 16oz cans pumpkin, 1/2 cup maple syrup, 2 tsp cinnamon, 1 tsp each of allspice, nutmeg, ginger, 2 TB amaretto, 2 tsp vanilla extract, few drops of almond extract, 2 12oz cans of evaporated milk, 1/8 cup pecans. Crust: use three sheets of phyllo dough. Layer sheets across the pie plate, so that the whole plate is covered.
Combine all ingredients in mixer. Pour into two pie crusts. Bake 15 minutes at 450 degrees. Reduce heat to 350 degrees (add pecans on top now) and bake additional 35-45 minutes. Cool before cutting. Each pie makes 8 slices and each slice is 2 blocks!
Thanks for the great recipe Kelly and Scott! Post thoughts to comments.
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