Jared Dillingham's Almost Guilt-Free Pumpkin Cheesecake

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(Source: Jared Dillingham) (Source: Jared Dillingham)
(Source: Jared Dillingham) (Source: Jared Dillingham)
(Source: Jared Dillingham) (Source: Jared Dillingham)

This is a favorite because it’s (almost) guilt-free, but also really good. I try a lot of recipes that are supposed to be “healthy versions” of classic favorites, and this is one of the best. Plus, the ingredients are really simple.

My mom and I have brought this to parties for years, and no one ever suspects that it’s a “healthy” version.

The recipe makes two pies. I usually pour half the batter into a graham cracker crust and the other half into a glass Pyrex dish for a crustless version.  Honestly, the graham crust version is much better!

1 or 2 prepared graham cracker pie crusts (if you like)
One quart (32 ounces) nonfat Greek yogurt  
Two 15-ounce cans of pumpkin
4 eggs

2 cups of cooking Splenda or Stevia
1-2 Tablespoons cinnamon 
1-2 Tablespoons nutmeg
1 Tablespoon pumpkin pie spice (only if you have it on hand, but not necessary)
2 tablespoons of cornstarch
1 teaspoon of vanilla

Heat the oven to 325 degrees.

Important: Place a large pan of water on the bottom shelf of the oven. This keeps the pie from cracking.

Mix the wet ingredients in one bowl; mix the dry ingredients in a separate bowl.

Mix everything together.

Pour into two pie dishes.

Bake 90-100 minutes.

Chill in the refrigerator overnight, and serve the next day with whipped cream.

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