This was tasty, Jared agrees. Server with hearty, rustic, crusty bread.

I made this for Thanksgiving and it was awesome.

If you love pumpkin pie, but not all the calories, you’ll love this recipe.

If you hate all things pumpkin pie, you will like this. The recipe doesn’t use a whole lot of pumpkin pie spice, so it become more sweet rather than “spice”. And the oatmeal topping definitely gives it more of a coffee cake like flavor.

Serving 1/8th of pie- Calories: 190 (Calories from Fat: 20g), Total Fat: 2g (Saturated Fat: 0g, Trans Fat: 0g), Cholestrol: 0mg, Sodium: 170mg, Total Carbohydrates: 37g (Dietary Fiber: 2g, Sugars: 26g), Protein: 6g, Vitamin A: 180%, Vitamin C: 4%, Calcium: 20%, Iron: 10%

This recipe has floating around my family for years. The cream cheese filling is a modern flair, but it can be left out without changing the flavor or cooking time.

Cranberry alternative:
Follow recipe below, however substitute orange rind for lemon rind, and dried cranberries for golden raisins.

Chocolate alternative:
Follow recipe below, however leave out rind and substitute semi-sweet chocolate morsels for raisins. Add 1-tsp of vanilla extract to scolded milk, and 1-tbls of coca powder to cheese filling.

Cinnamon alternative:
Follow recipe below, however leave out rind and substitute chopped walnuts for raisins. Add 1-tbls of ground cinnamon to cheese filling and substitute light brown sugar for granulated sugar. Sprinkle ground cinnamon on dough before spreading cheese filling.