This recipe comes to us from Carolyn Mann.
1 ¼ cup finely crushed gluten-free graham crackers
½ cup finely chopped pecans
2 tablespoons melted butter
Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling
2/3 cup non-fat plain yogurt
2 (8 oz) packages light cream cheese softened
1 ¾ cups canned pumpkin
½ cup sugar
½ cup brown sugar
1 ½ cups nonfat evaporated milk
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla
In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped.
Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional).
Makes 16 servings.