Instructions: As promised, here is the recipe for Pumpkin Cheesecake Pie only one slight modification. Im not a nutmeg nut so I thought the original was heavy on the nutmeg. Next time, Ill reduce it from 1/2 tsp to 1/4 tsp. If youre into nutmeg, use 1/2 tsp.

Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the Grape Nuts cereal, sugar, oil, melted butter, egg white and 1 tsp fruit juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice. Set aside.

1. Position rack in the top third of the oven and preheat to 350.

2. Press crumb mixture into a 9" pie plate. Set aside.

3. Place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firmly on the cheese to force out as much liquid as possible, making relatively dry curds.

Transfer the cottage cheese to the food processor and process for 2 full minutes or until absolutely smooth, with a trace of graininess.

4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie.

5. Add the egg whites, pumpkin, brown sugar, spices and salt to the processor. Pulse until thoroughly blended.

6. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of the knife through the contrasting batters in a swirling pattern.

7. Bake for 30 minutes, or until the top is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature.

Refrigerate any leftovers.

According to the book, the pie filling contains only 11% fat. With the crust it goes up to 19%. Pretty respectable in my book, especially compared to any other cheesecake! Other numbers: 214 calories, 5 g

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