Crustless Pumpkin Cheesecake Pie With Greek Yogurt Light Lowfa Recipes

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CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA



Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa image

I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.

Provided by coconutty

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

one-half of a 15-ounce can canned pumpkin (7/8 cup)
3 -4 tablespoons almond milk (optional) or 3 -4 tablespoons milk (optional)
4 ounces reduced-fat cream cheese or 4 ounces neufchatel cheese
1 cup lowfat Greek yogurt
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 large eggs
nonstick cooking spray

Steps:

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

Nutrition Facts : Calories 112.3, Fat 3.4, SaturatedFat 1.7, Cholesterol 54.2, Sodium 84.8, Carbohydrate 18.2, Fiber 0.1, Sugar 17.6, Protein 2.7

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

Make and share this Crustless Pumpkin Pie recipe from Food.com.

Provided by toni94

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can pumpkin
1/2 cup 1% low-fat milk
3/4 cup egg substitute
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
2/3 cup sugar substitute

Steps:

  • mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.

Nutrition Facts : Calories 86.1, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 197.8, Carbohydrate 17.7, Fiber 0.4, Sugar 13.4, Protein 3.6

LIGHT CRUSTLESS PUMPKIN PIE



Light Crustless Pumpkin Pie image

This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.

Provided by hannahactually

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

3/4 cup Splenda granular
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk

Steps:

  • Preheat oven to 425°F.
  • In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
  • In a separate large bowl, beat egg whites well.
  • Stir sugar mixture into the large bowl.
  • Stir in the can of pumpkin.
  • Slowly stir in skim milk.
  • Stir well, until all ingredients are uniformly mixed.
  • Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
  • Bake at 425°F for twelve to fifteen minutes.
  • Reduce temperature to 350°F.
  • Bake pie an additional 30-35 minutes at 350°F.
  • Remove pie from oven and cool.
  • Serve immediately or refrigerate until serving.

CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)



Crustless Lemon or Vanilla Cheesecake With Greek Yogurt (Lowfat) image

This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.

Provided by coconutty

Categories     Dessert

Time 50m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

8 ounces cream cheese or 8 ounces neufchatel cheese
16 ounces plain lowfat Greek yogurt (2 cups)
1/2 cup sugar (you may want more if making the lemon version)
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind (or to taste) (optional)
2 tablespoons lemon juice (or to taste) (optional)
4 large eggs
cooking spray

Steps:

  • Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
  • Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
  • Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
  • Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
  • Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
  • Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
  • Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
  • NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.

Nutrition Facts : Calories 244.7, Fat 16.1, SaturatedFat 8.3, Cholesterol 165.7, Sodium 169.2, Carbohydrate 18.6, Sugar 18.1, Protein 6.4

THE BEST LAYERED PUMPKIN CHEESECAKE PIE YET !



The Best Layered Pumpkin Cheesecake Pie yet ! image

First of all, this pie might be easier to make than a regular pumpkin pie. Its taste is very light and delicious. The cream cheese really balances out the spices in the pumpkin pie and most people I have served it to actually skip on the whipped topping as it's good without it. Every time I make this I always have at least one request for the recipe. This recipe was found at: http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx Submitted by: Stephanie Phillips

Provided by joshuainboden

Categories     Cheesecake

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) deep dish pie shells (Marie Callendars is always a good crust)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 325°F (165°C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutrition Facts : Calories 484.9, Fat 36.5, SaturatedFat 20.7, Cholesterol 153.7, Sodium 384.8, Carbohydrate 31.5, Fiber 0.4, Sugar 19.4, Protein 8.9

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