I wanted to make a nice Thanksgiving dessert without all the calories and sugar. I took a regular pumpkin cheese recipe and switched out a few ingredients to make sure it was less calories and less sugar. Here is what you will need:
1 Pillsbury ready pie crust (This is found in the refrigerated aisle next to the same brand biscuits, croissants and cinnamon rolls)
1 package of (8 oz) of 1/3 less fat cream cheese
1 can (15oz) of 100% pure pumpkin (I used Libby’s)
2/3 cup of light agave nectar (Feel free to replace this for 1 cup of sugar if you’d rather)
1 tbsp of vanilla extract
1 tsp of ground ginger
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of all spice
3 large sized eggs
8 ounces of Carnation Evaporated Milk (If you can find a light version that would be better)
If you can, about 30 minutes to an hour before start off by taking out the cream cheese from the refrigerator and allowing it to soften more. When cream cheese is soften or you are ready to begin, preheat oven to 375 degrees and unroll pie crust (dusting with flour works great for handling, but I find is not necessary). Spray a 9 inch round baking pan with cooking or baking spray. Place pie crust in pan (I only fill the bottom of the pan, and cut off any excess sides. Crust will only be on the bottom and this saves more calories). Bake pie crust for 10 minutes.
While pie crust is baking, add cream cheese to mixer and beat for a few minutes until light and fluffy at medium to high speed. Then add pure pumpkin at medium speed until combined. Next, add the light agave nectar along with all of the spices with vanilla extract and mix on medium speed to combine as well. Finally add the three eggs and mix to combine.
Remove pie crust from oven and lower temperature to 350 degrees in your oven. Next, add pumpkin cheesecake filling to pan.
Bake for 40 minutes until set.
Allow to cool and then place in the refrigerator for an hour. You may also leave it overnight.
Before serving cut into 12 pieces.
Delicious and a little over 200 calories per serving.Not too sweet, just perfect and light!
For nutritional information, please use MyFitnessPal‘s recipe section to input all your ingredients and get an accurate per serving calculation.