PUMPKIN CHEESE PIE
Source of Recipe
SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD
Yield: 8 servings
1 prebaked LITE GRAHAM CRACKER PIE CRUST made with plain graham crackers.
FILLING:
1/2 cup orange juice, divided
1 envelope (1/2 oz.) unflavored gelatin
1 block (8 oz.) nonfat cream cheese, softened to room temperature
1 cup mashed cooked or canned pumpkin
2/3 cup light brown sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 cup nonfat or light whipped topping
To make the filling: Place 1/4 cup of the orange juice in a blender. Sprinkle the gelatin over the top, and set aside for 2 minutes to soften the gelatin.
Place the remaining 1/2 cup of juice in a small pot, and bring to a boil over medium heat. Add the boiling hot juice to the blender, place the lid on, and blend at low speed for about 2 minutes, or until the gelatin is completely dissolved. Allow the mixture to sit for about 20 minutes, or until it cools to room temperature.
Add the cream cheese, pumpkin, brown sugar, pumpkin pie spice, and vanilla extract to the blender, and blend until smooth. Pour the mixture into a large bowl, cover and chill for at least 4 hours, or until firm. When the gelatin mixture has become firm, beat it with an electric mixer until it is the consistency of pudding. Gently fold in the whipped topping.
Spread the mixture in the cooled crust, swirling the top with a knife. Cover and chill for at least 4 hours, or until set, before cutting into wedges and serving.
NUTRITIONAL FACTS (PER SERVING Calories: 179, Carbohydrates: 36 g, Cholesterol: 2 mg, Fat: 1.3 g, Fiber: 1.2 g, Protein: 6.3 g , Sodium: 233 mg
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