High protein, high fiber, low in fat!
Makes8 Servings
- 32 oz. fat-free cream cheese, room temperature
- 1 cup fat-free liquid egg substitute/egg whites
- 1 cup canned pure pumpkin
- 1 cup Ideal Sweetener OR Splenda No Calorie Sweetener (granulated; measures and pours like sugar, so use sugar for stevia conversion)
- 1/4 cup light brown sugar (not packed)
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
For Topping:
- 3/4 cup 0% fat Greek yogurt
- 1/4 cup Ideal Sweetener OR Splenda No Calorie Sweetener (granulated)
- 1/2 tsp. vanilla extract
Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly
Nutrition Facts per cookie:
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