8oz bar of cream cheese, softened
1/2 stick (2oz) butter, melted
1 cup graham cracker crumbs
8” pie dish
4oz Greek yogurt
3fl oz liquid egg (2 large eggs minus 1Tb or 6Tb)
3oz light brown sugar (6Tb)
2oz canned pumpkin
1 Tb pumpkin pie spice (4 parts cinnamon, 2 ginger, 1 cloves, 1/2 nutmeg)
Combine graham crumbs and butter, spread into baking dish using a cup (a measuring glass used to melt the butter) to press down and push up the sides a bit. Place dish in fridge to chill while making the filling.
Preheat oven to 350.
Using a blender or food processor, combine the remaining ingredients, adding a pinch of salt. Blend on high until smooth and light, 2-4 minutes.
Pour batter into crust and bake 25-35 minutes. Let cool 30 minutes then refrigerate 2 hours. We didn’t wait and it was yummy warm! Taster approved.
