Ingredients
| 1 | Graham cracker crust in 8-inch springform pie pan | | 1 lb. | low-fat cottage cheese | | 1/2 cup | plain low-fat yogurt | | 3/4 cup | pumpkin puree | | 1/4 cup | all-purpose flour | | 3 | eggs | | 1 tsp. | vanilla | | 1/4 cup | maple syrup | | 1/2 tsp. | pumpkin pie spice |
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Instructions
Preheat oven to 325°F. Put all ingredients into blender a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yogurt with 2 tbsp. maple syrup.
Author's Comments
Not really Amerindian but I found this on an Indian recipe home page due to the inclusion of both maple syrup and pumpkin. Let's be charitable and say it's native inspired!
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