Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa
50 mins (prep 15, cooking 35)
8 ingredients
1 servings
I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including Pumpkin Cheesecake Pie, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.

Categories:  <-60-mins , north-american , pumpkin , kosher , cheese , egg , pie , eggs~dairy , time-to-make , squash , vegetable , pies-and-tarts , dessert ,
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Serving Size (448.1 g)
Servings 1
Amount per Serving
Calories 933.36 Calories from Fat 35.28
% Daily Value *
Total Fat 3.92g 6.02%
Saturated Fat 2.1g 10.48%
Trans Fat 0.01g %
Cholesterol 42.45mg 14.15%
Sodium 317.91mg 13.25%
Total Carbohydrate 190.32g 63.44%
Dietary Fiber 0.5 g 2.01%
Sugars 187.09 g %
Protein 39.52g 79.05%
Vitamin A 95.99IU% Vitamin C 3.32mg%
Calcium 810.37mg% Iron 1.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
a, canned pumpkin, neufchatel cheese, large eggs, nonstick cooking spray