GMA Recipe: Low-Fat Pumpkin Cheesecake Pie

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Low-Fat Pumpkin Cheesecake Pie
From Susan G. Purdy
1994

Ingredients
Graham Grape-Nuts Crumb Crust for 9-inch pie, prepared, but not baked:

12 2 1/2-inch graham cracker squares (16 square for 10-inch plate)

1/3 c. Grape-Nuts cereal (1/2 c. for 10-inch plate)

2 tbsps. granulated sugar

1 tbsp. hazelnut, walnut, or canola oil

1 tsp. unsalted butter, melted (2 tsps. for 10-inch plate)

1/2 large egg white (1 tbsp. for 10-inch plate)

1 to 2 tsps. fruit juice or water, or as needed (1 tbsp. for 10-inch plate)

Filling:

1 1/2 c. (12 oz.) nonfat cottage cheese

1/3 c. (2 3/4 oz.) low-fat cream cheese, at room temperature

3 tbsps. nonfat vanilla yogurt

1/3 c. granulated sugar

1 1/2 tbsps. unsifted all-purpose flour

2 tsps. vanilla extract

2 large egg whites

1 1/2 c. canned pumpkin puree

1/3 c. dark brown sugar, packed

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground ginger

scant 1/8 tsp. ground cloves

generous pinch of salt

Directions

Graham Grape-Nuts Crumb Crust:
The crunchy Grape-Nuts cereal in this graham cracker crust provides the texture of nuts without the fat. But you can use all graham crackers or add some nuts if you prefer (see Light Touch). Because this crust contains only a very small proportion of fat, it uses egg white to bind the crumbs. Because of the raw egg white, the crust must be baked in the oven for a short time; the baking also firms and crisps the crust so it holds together better than unbaked low-fat crumb crusts. (The trick to measuring half an egg white is to use a paring knife and fork to break it up; then the egg white can be measured with a measuring spoon.)

After baking and cooling, this crust can be filled with any non-baked (refrigerator) filling. If the crust is to be used with a filling that must be baked, it's not necessary to prebake it. The recipe is written for a 9-inch pie crust, with adjustments for a 10-inch pie plate or 8-inch springform pan noted in parentheses after certain ingredients.

If the crust is to be prebaked, position a rack in the center of the oven and preheat the oven to 350 degrees. Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape-Nuts cereal, sugar, oil, melted butter, egg white, and 1 tsp. juice of water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice.

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. 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. If you will be using an unbaked pie filling, bake the shell for 7 minutes.

Cool completely on a wire rack before filling. The crust firms and crisps as it cools. 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. Light Touch: I like to use hazelnut oil or fresh walnut oil for its nutty taste because nuts are omitted from this crunchy crust; you can substitute canola or safflower oil. Advance Preparation: The unbaked pie shell can be prepared a day before filling and kept covered in the refrigerator. The baked pie shell can be prepared a day in advance and kept covered at room temperature.

Filling:
Position a rack in the top third of the oven and preheat it to 350 degrees. Press the Graham-Grape-Nuts Crumb Crust crumb mixture into a 9-inch pie plate. Set aside. Place the cottage cheese in a strainer set over a bowl. 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. Transfer the cottage cheese to a food processor and process for 2 full minutes or until absolutely smooth, without a trace of graininess.

Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 c. of this mixture and set it aside for marbleizing the top of the pie. Add the egg whites, pumpkin, brown sugar, spices, and salt to the processor. Pulse until thoroughly blended. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs.

To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of a knife through the contrasting batters in a swirling pattern. Bake for 30 minutes, or until the top of the pie is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. (Refrigerate any leftovers.)

Light Touch:
This pie filling contains only 11 percent fat. Adding the crumb crust gives a relatively modest total of 19 percent calories from fat. Advance Preparation: Pie can be baked 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.

Nutritional analysis per serving: 214 calories, 8 g protein, 5 g fat, 1.6 g saturated fat, 37 g. carbohydrate, 303 mg sodium, 8 mg cholesterol.

From Have Your Cake and Eat It, Too (William Morrow and Company, Inc., copyright 1993 by Susan G. Purdy).