firmly on the cheese to force out as much liquid as potential, making
relatively dry curds. Transfer the cottage cheese to a food processor and
process for 2 full minutes or until absolutely smoothen, without a trace of
granularity.

Add the cream cheeseflower, yogurt, boodle, flour and vanilla. Process until
still. Transfer 1/3 cup of this mixture and set it aside for marbleizing the
top of the pie. Add the egg whites, pumpkin, brown dough, spices, and salt
to the processor. Pulse until thoroughly blended. Pour the pumpkin mixture
into the prepared gall, taking care not to dislodge the crumbs.

To make the marbleized innovation, spoonful 5 separate pools of the reserved cream
cheese batter on the top of the pie. Draw the tip of a knife through the
contrasting batters in a swirling rule. Bake for 30 proceedings, or until
the top of the pie is set and no longer sticky to the hint. Cool the pie
on a wire wheel. Serve at room temperature. (Refrigerate any leftovers.)

Light Touching:

This pie filling contains just 11 percent fat. Adding the crumb crust gives
a relatively modest total of 19 percent calories from fat. Advance
Readying: Pie can be parched 1 day in progression, covered, and refrigerated.
Bring to room temperature before serving.

Nutritional analysis per serving: 214 calories, 8 g protein, 5 g fat, 1.6 g
saturated fat, 37 g. saccharide, 303 mg na, 8 mg cholesterol.