Low-fat Pumpkin Cheesecake Pie Pt 1

INGREDIENTS

INSTRUCTIONS

Graham-Grape-Nuts Crumb Crust:  The crunchy Grape-Nuts cereal in this
graham cracker crust provides  the texture of nuts without the fat. But
you can use all graham  crackers or add some nuts if you prefer (see
Light Touch). Because  this crust contains only a very small proportion
of fat, it uses egg  white to bind the crumbs. Because of the raw egg
white, the crust  must be baked in the oven for a short time; the
baking also firms and  crisps the crust so it holds together better
than unbaked low-fat  crumb crusts. (The trick to measuring half an egg
white is to use a  paring knife and fork to break it up; then the egg
white can be  measured with a measuring spoon.)  After baking and
cooling, this crust can be filled with any non-baked  (refrigerator)
filling. If the crust is to be used with a filling  that must be baked,
it's not necessary to prebake it. The recipe is  written for a 9-inch
pie crust, with adjustments for a 10-inch pie  plate or 8-inch
springform pan noted in parentheses after certain  ingredients.  If the
crust is to be prebaked, position a rack in the center of the  oven and
preheat the oven to 350 degrees. 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
teaspoon juice of 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.  Turn the crumbs into
the pie plate (or springform pan) and use your  hand or the back of a
metal spoon to press an even layer around the  sides of the pan. Spread
the remaining crumbs evenly over the pan  bottom, top with a piece of
wax paper, and press to form an even  layer, taking care not to build
up the crumbs in the corners. If you  will be using an unbaked pie
filling, bake the shell for 7 minutes.  Cool completely on a wire rack
before filling. The crust firms and  crisps as it cools. If you will be
using a filling that must be  baked, set the unbaked shell aside in a
cool location, or refrigerate  until ready to be filled and baked.
Light Touch: I like to use  hazelnut oil or fresh walnut oil for its
nutty taste because nuts are  omitted from this crunchy crust; you can
substitute canola or  safflower oil. Advance Preparation: The unbaked
pie shell can be  prepared a day before filling and kept covered in the
refrigerator.  The baked pie shell can be prepared a day in advance and
kept covered  at room temperature.  Filling  Position a rack in the top
third of the oven and preheat it to 350  degrees. Press the
Graham-Grape-Nuts Crumb Crust crumb mixture into a  9-inch pie plate.
Set aside. Place the cottage cheese in a strainer  set over a bowl.
Cover the cheese with a piece of plastic wrap and  press down
continued in part 2

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