Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa

1. 1

   Preheat oven to 325u00b0F.

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.

* Per serving · 4 servings · Values may vary.