Unbaked Pumpkin Yogurt Cheese Pie
Rancho La Puerta (Baja Mexico)

Crumb Crust
1 cup whole wheat graham cracker crumbs (8 squares)
1/2 cup whole-wheat pastry flour
2 tablespoons dark brown sugar
½ teaspoon ground ginger
2 tablespoons cold pressed vegetable oil (almond, sunflower,etc.)
2 tablespoons ground flaxseed meal
2 tablespoons wheat germ or ground pumpkin seeds
2 teaspoons finely grated orange rind
1 egg, beaten

Filling
2 2/3 cups cooked sugar pumpkin* or butternut squash (about 4 lbs.) or 24 oz. canned pumpkin
1 cup nonfat plain yogurt cheese (see recipe below – start a day ahead) ~or~ 1 cup fat free ricotta or 1 box Mori-Nu lite silken tofu
3 rounded tablespoons agar flakes **
3/4 - 1 cup maple syrup (or to taste)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Mint sprigs and fresh berries for garnish (optional)

* Make sure to use fresh sugar pumpkin, not carving type pumpkin. Canned pumpkin is sugar pumpkin which is as sweet as the name suggests.

** Agar is vegetarian gelatin and is found in health food stores. You may substitute 2 packets of gelatin, if you prefer.

Heat oven to 350 degrees.

Combine all the ingredients for the crumb crust. Press evenly into lightly oiled 9” pie plate. Bake for 20 minutes or until the sides turn a light brown. Remove from oven and cool completely.

For yogurt cheese. Drain 1 large container of nonfat or low fat yogurt through a stainless steel or plastic strainer lined with a large sized unbleached coffee filter. Have a bowl underneath to catch the whey. Place in refrigerator and let drain for 6 – 8 hours. One quart of yogurt makes about 2 cups of yogurt cheese. Save the whey for baking muffins or pancakes.

Mix pumpkin with yogurt cheese in a processor or blender, puree until smooth. Heat maple syrup to simmer. Remove from heat and add in agar. Stir until dissolved, then immediately puree with pumpkin mix. Carefully pour into crust and chill until set. Cut into 8 wedges. Garnish the top each slice with a sprig of mint and a berry or two, if desired.

Serving per recipe: 8 ~ 6 ounce servings
Calories per serving; 253
Carbohydrate: 46.5 ~ Protein: 6 g ~ Fat: 5.9 g ~ Fiber: 2.9
Cholesterol: 27.5 ~ Sodium: 64.5 ~ Potassium: 430 mg

Created by Director of Nutrition, Yvonne Nienstadt of Rancho La Puerta

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