INGREDIENTS
1 tsp
Ginger, ground
3/4 cup
Pumpkin puree, unseasoned
1
Egg, large
2
Egg whites, large
1 tsp
Lemon juice
2 tbsp
Unsulfured molasses
3 tbsp
Brown sugar, dark
1 tsp
Cinnamon, ground
1/8 tsp
Cloves, ground
4 tbsp
Cornstarch
1
Filling
1/2 tsp
Nutmeg
1/4 tsp
Salt
1 cup
Sugar
1 1/2 tsp
Vanilla extract
1 tbsp
Canola oil
1
Crust
1 cup
Gingersnap cookie crumbs
2 1/2 cups
low-fat cottage cheese, low-fat
1 cup
reduced-fat sour cream, reduced-fat
12 oz
Cream cheese, reduced-fat