Low-Fat Pumpkin Cheesecake Pie

• 12 Graham cracker squares
• 1/3 cup Grape Nuts cereal
• 2 tbsp. granulated sugar
• 1 tbsp. hazelnut, walnut,
• canola oil
• 1 tsp. unsalted butter, melted
• 1/2 lg. egg white*
• 1 tsp. fruit juice
• water,
• as needed
• 1-1/2 cup nonfat cottage cheese
• 1/3 cup low-fat cream cheese, at room temperature
• 3 tbsp. nonfat vanilla yogurt
• 1/3 cup granulated sugar
• 1-1/2 tbsp. unsifted all-purpose flour
• 2 tsp. vanilla extract
• 2 lg. egg whites
• 1-1/2 cup canned pumpkin puree
• 1/3 cup dark brown sugar, packed
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger
• 1/8 tsp. ground cloves, scant
• Generous dash of salt

1. 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.
2. Crumble the Graham crackers into the bowl of a food processor and process until crumbs form.
3. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white, and 1 tsp.
4. juice or water.
5. Pulse until the crumbs are evenly moistened.
6. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger.
7. If necessary, add a few more drops of juice or water and pulse once or twice.
8. 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.
9. 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.
10. If you will be using an unbaked pie filling, bake the shell for 7 minutes.
11. Cool completely on a wire rack before filling.
12. The crust firms and crisps as it cools.
13. 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.
14. Filling: Position a rack in the top third of the oven and preheat it to 350F.
15. Press the Graham-Grape Nuts Crumb Crust crumb mixture into a 9-inch pie plate.
16. Set aside.
17. Place the cottage cheese in a strainer set over a bowl.
18. 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.
19. Transfer the cottage cheese to a food processor and process for 2 full minutes or until absolutely smooth, without a trace of graininess.
20. Add the cream cheese, yogurt, sugar, flour and vanilla.
21. Process until smooth.
22. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.
23. Add the egg whites, pumpkin, brown sugar, spices, and salt to the processor.
24. Pulse until thoroughly blended.
25. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs.
26. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie.
27. Draw the tip of a knife through the contrasting batters in a swirling pattern.
28. Bake for 30 minutes, or until the top of the pie is set and no longer sticky to the touch.
29. Cool the pie on a wire rack.
30. Serve at room temperature.
31. (Refrigerate any leftovers.)

graham cracker squares, grape nuts, sugar, hazelnut, canola oil, unsalted butter, egg white, fruit juice, water, cheese, lowfat cream cheese, nonfat vanilla yogurt, sugar, flour, vanilla extract, egg whites, pumpkin puree, brown sugar, cinnamon, nutmeg, ground ginger, ground cloves, generous

Taken from www.foodgeeks.com/recipes/3625 (may not work)