Admission Office Holiday Cookbook

Skinny Pumpkin Cheesecake Pie by Samantha Verini You will need: 16 oz 1/3 Less Fat Cream Cheese 1 Pie Crust (chocolate or Oreo is best) 1 cup Canned Pumpkin 1/4 cup Fat Free Half and Half 1/4 cup All-purpose Flour 1 tsp Pumpkin Pie Spice 1/2 cup Light Brown Sugar 1/2 tsp Vanilla Extract 3 eggs 1/2 tsp Cornstarch Preheat the oven to 350 degrees F. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the half and half.

Add the flour, salt, pumpkin pie spice and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.

Pour into pie crust. Bake for 35 minutes or until the cake is set.

Remove from the oven. Completely cool the cake before cutting. serve with whipped cream