Easy Cheesy Pumpkin Pie
Yield
1 piePrep
15 minCook
40 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cottage cheese
creamed |
*
|
| 1 | cup |
canned pumpkin purée
|
|
| ¾ | cup |
liquid egg substitute
|
|
| 8 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cottage cheese
creamed |
*
|
| 237 | ml |
canned pumpkin purée
|
|
| 177 | ml |
liquid egg substitute
|
|
| 1.2E+2 | ml |
brown sugar
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
graham cracker pie crust
|
*
|
Directions
Preheat oven to 300℉ (150℃).
Process cottage cheese, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt.
Blend until smooth.
Pour mixture into crust.
Bake until set and chill before serving.
