Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa - cooking recipe

Ingredients

one-half of a 15-ounce can canned pumpkin (7/8 cup)
3 -4 tablespoons almond milk (optional) or 3 -4 tablespoons milk (optional)
4 ounces reduced-fat cream cheese or 4 ounces neufchatel cheese
1 cup lowfat Greek yogurt
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 large eggs
nonstick cooking spray

Preparation

Preheat oven to 325\u00b0F.
Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
Add Greek yogurt and mix to incorporate.
Add sugar and spice; beat until incorporated.
Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
Add pumpkin; beat just until incorporated and smooth.
Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.