This crustless pumpkin pie is a combination of pumpkin pie and cheesecake. Even though is already low in calories and carbohydrates, and therefore suitable for diabetics, you can still replace sugar with a sugar substitute to make it even healthier for your holiday meal.
1 cup (8 oz; 225 g) low-fat cream cheese
2 cups (15 oz; 425 g) pumpkin puree
1 cup low-fat Greek yogurt
sugar substitute equivalent to 3/4 cup sugar
1 tsp pumpkin spice
1/8 tsp salt
4 Tbsp whole wheat flour
4 large eggs, lightly beaten
1 tsp vanilla extract
Step 1: . Mix all ingredients in food processor.
Step 2: Pour into 9-inch pie dish sprayed with nonstick spray. Bake in 350 F (175 C) preheated oven for about 60-70 minutes or until toothpick inserted in the center comes out clean.
Step 3: Cool pie in pan for about 2 hours before serving.