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1
Preheat oven to 325u00b0F.
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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.
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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.).
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4
Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
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5
Add Greek yogurt and mix to incorporate.
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6
Add sugar and spice; beat until incorporated.
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7
Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
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8
Add pumpkin; beat just until incorporated and smooth.
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9
Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
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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).
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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).
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12
NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.
