Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa

Name: Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 pie, 8 serving(s)
Ingredients: one-half of a 15-ounce can canned pumpkin (7/8 cup); 3 -4 tablespoons almond milk (optional) or 3 -4 tablespoons milk (optional); 4 ounces reduced-fat cream cheese or 4 ounces neufchatel cheese; 1 cup lowfat Greek yogurt; 2/3 cup sugar; 2 teaspoons pumpkin pie spice; 2 large eggs; nonstick cooking spray

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Recipe by coconutty

I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, 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.

READY IN: 50mins

SERVES: 8

YIELD: 1 pie

UNITS: US

INGREDIENTS

Nutrition

one-half of a 15-ounce can canned pumpkin (7/8 cup)
3 -4

tablespoons almond milk (optional) or 3 -4 tablespoons milk (optional)
4

ounces reduced-fat cream cheese or 4 ounces neufchatel cheese
1

cup lowfat Greek yogurt
²⁄₃

cup sugar
2

teaspoons pumpkin pie spice
2

large eggs
nonstick cooking spray

DIRECTIONS

Preheat oven to 325°F.
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.
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.).
Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
Add Greek yogurt and mix to incorporate.
Add sugar and spice; beat until incorporated.
Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
Add pumpkin; beat just until incorporated and smooth.
Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
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).
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).
NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

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