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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 132.1
  • Total Fat: 5.8 g
  • Cholesterol: 214.2 mg
  • Sodium: 236.8 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 12.0 g

View full nutritional breakdown of Pumpkin "Cheesecake" (No-Crust) calories by ingredient
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Pumpkin "Cheesecake" (No-Crust)

Submitted by: OILPAINTER

Introduction

If you love Pumpkin, you'll love this! A VERY QUICK and easy way to get your vegies in!!! Tasty, low fat, sugar-free... Very Satisfying! If you love Pumpkin, you'll love this! A VERY QUICK and easy way to get your vegies in!!! Tasty, low fat, sugar-free... Very Satisfying!
Number of Servings: 4

Ingredients

    1 (15 oz.) can of pumpkin (Libby's 100% pure)
    4 large eggs
    1 1/3 cup cottage cheese, low fat 1%
    1/2 tsp. cinnamon
    1/4 tsp. ginger
    1/4 tsp. nutmeg
    1/8 tsp. cloves
    2 tsp. vanilla
    6 tbls Splenda
    Note: You can easily substitute 1.25 tsp pumpkin pie spice instead of the four spices I've chosen.

Directions

-- Preheat oven to 350°F.
-- Spray a 9-inch pie plate with cooking spray (I use a glass Pyrex pie plate).
-- Place all ingredients together into a Cuisinart or blender and blend to a smooth consistency.
-- Pour batter into prepared pie plate (batter will be thick).
-- Bake at 350º for 40 to 45 minutes or until knife inserted near middle comes out clean.

-- MAKES 4 SERVINGS: Cut the "pie" into fourths for four generous servings. OR, cut smaller and remember to calculate the calorie reduction.
-- TOPPINGS:
-- Serve with low calorie Cool Whip (calories not included in this calculation.)
-- Try mixing a sprinkle of Pumpkin Pie Spice and/or a splash of Rum to the Cool Whip.
-- Adding toasted pecans to the top is also a delicious addition.
-- Also, this is low-cal enough to add your own crust into your calorie calculation.
-- ENJOY! YUMMY!!

Number of Servings: 4

Recipe submitted by SparkPeople user OILPAINTER.






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Member Ratings For This Recipe

  • Sorry to say it just didn't turn out for me the flavoring wasn't there. It may have been me I just don't know. - 11/26/08

    Reply from OILPAINTER (1/25/09)
    I made a typo when listing the Splenda. It should be sweeter. Sorry, I need to adjust the recipe when I make it again. It really is a favorite with my family.



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  • This is delicious. . . tastes like pumpkin pie filling. We didn't have cottage cheese, so we substituted low fat ricotta. . . not as healthy, but not too shabby. Really really good with low fat cool whip! - 10/13/08

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  • this was one of the worst recipes i have ever made. - 9/10/08

    Reply from OILPAINTER (1/25/09)
    I made a typo when listing the Splenda. It should be sweeter. Sorry, I need to adjust the recipe when I make it again. It really is a favorite with my family.



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  • this sounds good.. i have always like pumpkin pie untili found out i have high cholesterol about1 year ago.. i bet u could use egg beaters for the 4 eggs to make it lower in cholesterol.. thanks - 9/6/08

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  • This sounds wonderful and a great 'Take-Along' to a pot luck when I know I'm going to want dessert! I can see this being a holiday favorite as well! saving for future reference. :) Thanks for sharing! - 8/2/08

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