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    You are in: Home / Recipes / Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa Recipe
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    Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa

    Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa. Photo by coconutty

    1/1 Photo of Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    coconutty's Note:

    I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including Pumpkin Cheesecake Pie, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.

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    Serves: 8



    Units: US | Metric


    1. 1
      Preheat oven to 325°F.
    2. 2
      Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
    3. 3
      Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
    4. 4
      Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
    5. 5
      Add Greek yogurt and mix to incorporate.
    6. 6
      Add sugar and spice; beat until incorporated.
    7. 7
      Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
    8. 8
      Add pumpkin; beat just until incorporated and smooth.
    9. 9
      Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
    10. 10
      Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
    11. 11
      Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
    12. 12
      NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

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    Nutritional Facts for Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa

    Serving Size: 1 (43 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 112.3
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 1.7 g
    Cholesterol 54.1 mg
    Sodium 84.7 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 0.0 g
    Sugars 17.5 g
    Protein 2.7 g

    The following items or measurements are not included:

    Greek yogurt

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