Servings: 8

This homemade cheesecake Pie has a wonderful graham cracker crust and a delicious Blueberry (compote) Topping – Karen Verdusco

Graham Cracker Crust:
8 whole low fat honey graham crackers (crushed)
2 Tbsp. brown sugar, packed
1/4 cup (1/2 stick) butter, melted

Pie Filling:
8 oz. nonfat cream cheese, softened
1/2 cup nonfat sour cream
1/2 cup sugar (or Splenda for baking)
1 Tbsp. lemon juice
1 tsp. cinnamon
1 tsp. vanilla extract
2 large eggs*, beaten or 1/4 cup egg substitute

Blueberry compote:
1/4 cup frozen blueberries, thawed, rinsed and drained
1/4 cup water
3 Tbsp. sugar (or Splenda)
1 tsp. corn starch

Preheat oven to 325 degrees F. In a medium mixing bowl, combine graham cracker crumbs, melted butter and brown sugar. Mix well. Using a pre-greased 9″ pie plate, press mixture around the entire bottom and sides to make a crust. Set aside.

Using a mixer, mix together on medium speed cream cheese, sour cream, sugar, lemon juice, eggs, cinnamon and vanilla. Stop mixer and scrape down the sides and then increase mixer speed to high and mix until filling is well blended. Pour filling into prepared graham cracker crust. Bake 45 – 50 minutes, until firm and an inserted knife into middle of pie filling comes out clean. Set aside to cool completely.

In a small saucepan, add blueberries, 3 Tbsp. of the water and sugar and mix together over medium-high heat. In a small cup mix the remainder of the water with the cornstarch, until a liquid (glue-like) paste is formed. Slowly stir into the blueberry mixture, over med-high heat, while stirring to turn the liquid into almost a blue jelly. Turn off heat and set aside, until completely cooled.

After the pie is cooled and the blueberry compote can be drizzled with a spoon over the top and center of the pie, but not too close to the edges near the crust.

Put into refrigerator for at least 1 hour and serve, cutting at least 8 pie slices.

​*Karen’s Note: If using real eggs, break egg shells and pour egg whites and yolks into a small measuring cup, prior to adding to the pie filling mixture. Beat eggs well then put through a small strainer into mixing bowl. That way any shells that may fall into bowl can be easily left out of the pie filling mixture!

Makes 2 pies or 18 serving slices

You’ll need:
1 can (29 oz.) 100% pure pumpkin
2 cans fat-free evaporated milk
1/2 c. egg substitute or tofu
1-1/4 c. brown sugar or Splenda brown sugar
1/2 tsp. ground nutmeg
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
Cooking spray, butter flavored

Completely spray the inside of 2 glass pie plates with cooking spray.

Preheat oven to 375 degrees F.

In a large mixing bowl, on medium-low speed, mix well all ingredients thoroughly together.

Pour pumpkin mixture into 2 pie plates filling each half-way full.

Bake 40-45 minutes, until pies are completely set and knife inserted into the center of each pie comes out practically clean.

Allow pies to completely cool. Cover and refrigerate, until ready to serve.

Serving suggestion:  When ready to serve right out of the refrigerator…slice each Crustless Pumpkin Pie into 9 slices and top each slice with a dollop of fat-free Cool Whip topping.

​Karen’s Note:  This is one of my dad’s favorite recipes, because he dislikes pie crust. The best thing about this Crustless Pumpkin Pie recipe is that it is low in fat and carbohydrates!

Servings: 8-10

You’ll need:
8 oz. fat-free cream cheese, softened
14 oz. can fat-free sweetened condensed milk
4 Tbsp. light or sugar-free chocolate syrup
1 Tbsp. decaffeinated instant coffee powder
1 Tbsp. hot tap water
1 small tub fat-free Cool Whip topping
1 Oreo chocolate cookie ready pie crust
1/4 cup semi-sweet mini chocolate chips

Beat softened cream cheese in a medium bowl with electric mixer on medium speed, until smooth and fluffy. Add sweetened condensed milk and chocolate syrup; beat on low speed, until well blended.

In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture, using a spatula, fold in Cool Whip topping.  Pour mixture into crust with spatula, spread evenly, but do not overfill. Sprinkle the mini chocolate chip morsels around on top and cover. To set; freeze 6-8 hours or overnight.

To serve:  Using a metal spatula or table knife cut into 8-10 portions and serve immediately.

Karen’s Note:  Make sure that you have enough servings, by cutting 8-10 frozen pie slices yourself. Otherwise, you may have extra-large portions being served and not have enough to go around. This is a very delicious tasting dessert!