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Graham-Grape Nuts Crumb Crust: If the crust is to be prebaked, position a rack in the center of the oven and preheat the oven to 350F.
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Crumble the Graham crackers into the bowl of a food processor and process until crumbs form.
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Add the Grape Nuts cereal, sugar, oil, melted butter, egg white, and 1 tsp.
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juice or water.
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Pulse until the crumbs are evenly moistened.
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Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger.
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If necessary, add a few more drops of juice or water and pulse once or twice.
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Turn the crumbs into the pie plate (or springform pan) and use your hand or the back of a metal spoon to press an even layer around the sides of the pan.
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Spread the remaining crumbs evenly over the pan bottom, top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corners.
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If you will be using an unbaked pie filling, bake the shell for 7 minutes.
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Cool completely on a wire rack before filling.
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The crust firms and crisps as it cools.
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If you will be using a filling that must be baked, set the unbaked shell aside in a cool location, or refrigerate until ready to be filled and baked.
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Filling: Position a rack in the top third of the oven and preheat it to 350F.
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Press the Graham-Grape Nuts Crumb Crust crumb mixture into a 9-inch pie plate.
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Set aside.
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Place the cottage cheese in a strainer set over a bowl.
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Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds.
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Transfer the cottage cheese to a food processor and process for 2 full minutes or until absolutely smooth, without a trace of graininess.
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Add the cream cheese, yogurt, sugar, flour and vanilla.
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Process until smooth.
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Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.
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Add the egg whites, pumpkin, brown sugar, spices, and salt to the processor.
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Pulse until thoroughly blended.
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Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs.
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To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie.
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Draw the tip of a knife through the contrasting batters in a swirling pattern.
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Bake for 30 minutes, or until the top of the pie is set and no longer sticky to the touch.
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Cool the pie on a wire rack.
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Serve at room temperature.
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(Refrigerate any leftovers.)
