Ingredients
Equipment
As an Amazon Associate I earn from qualifying purchases.
Method
- Heat the oven to 350F. Lightly grease a 9.5-inch deep-dish pie dish.
- Make the crust. Pulse the oats and pecans in a food processor until they look like coarse sand with a few larger bits. Add 2 tablespoons maple syrup, the melted butter, and 0.25 teaspoon salt and pulse until the mixture clumps when squeezed.
- Press the crust evenly over the bottom and about an inch up the sides of the dish. Use the bottom of a measuring cup to pack it firmly. Bake 10 minutes, then set it on a rack while you make the filling.
- Make the filling. Put the cottage cheese and Greek yogurt in a blender or food processor and blend 60 to 90 seconds, scraping down once, until completely smooth with no trace of curd. Rub a little between two fingers; it should feel like thick cream.
- Add the pumpkin, eggs, egg whites, 0.33 cup maple syrup, pumpkin pie spice, vanilla, and cornstarch to the blender and blend 20 seconds more, until smooth and evenly orange.
- Pour the filling into the warm crust and smooth the top. Set the dish on a baking sheet.
- Bake 50 to 60 minutes, until the edges are set and the center still wobbles slightly like gelatin when you nudge the pan. A knife inserted an inch from the edge should come out clean. Do not bake until the center is firm or it will crack.
- Cool on a rack for 2 hours, then refrigerate at least 3 hours or overnight. The pie sets fully as it chills and slices cleanly only when cold.
- Cut into 8 slices. Serve plain or with a spoon of Greek yogurt.
Nutrition
Notes
Blend the cottage cheese until it is truly smooth; a few seconds too little leaves a grainy texture. This pie must chill before slicing; a warm slice will be soft. Make it the day before. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.