Ingredients

Crust

• 1 cup gingersnap cookie crumbs, (about 20 cookies)
• 1 tablespoon canola oil

Filling

• 20 ounces low-fat cottage cheese, (2 1/2 cups)
• 12 ounces reduced-fat cream cheese, (1 1/2 cups), softened
• 1 cup sugar
• 4 tablespoons cornstarch, divided
• 1 large egg
• 2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
• 8 ounces reduced-fat sour cream, (1 cup)
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 3/4 cup unseasoned pumpkin puree
• 3 tablespoons dark brown sugar
• 2 tablespoons unsulfured molasses
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves

Description

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