Graham cracker crust in 8"
Springform pie pan
1 lb Low-fat cottage cheese
1/2 c Plain low-fat yoghurt
3/4 c Pumpkin puree
1/4 c Flour
1 ts Vanilla
1/4 c Maple syrup
1/2 ts Pumpkin pie spice
Preheat oven to 325. Put all ingredients into blender, a little at a
time, alternating wet and dry. Process until smooth, then pour into
crust and spread evenly. Bake for about 50 minutes. Let cool before
serving. May be topped with yoghurt flavored with 2 Tbs maple syrup.
[Not really Amerind but I found this on an Indian recipe home page due
to the inclusion of both maple syrup and pumpkin. Let's be charitable
and say it's Native inspired! -JW]