This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Surprise Pumpkin Cheese Pie
(Low-Calorie)

Crust

16 graham crackers, crushed
3/4 tsp. Sucaryl solution
3 tbsps. melted butter

Combine all ingredients; press into 9-inch pie plate; refrigerate.

Filling

1 1/2 cups cottage cheese
4 1/2 tsps. Sucaryl solution
1/4 cup skim milk
1/4 tsp. almond extract
1 tsp. each grated lemon and orange rind
1 cup canned pumpkin
3 eggs

Force cheese through sieve; add remaining ingredients; beat with mixer until smooth. Spoon into crumb crust. Bake in 350-degree oven 35 to 40 minutes. Remove from oven.

Topping

1/2 cup cottage cheese
1/4 tsp. lemon juice
3 tbsps. skim milk
1/4 tsp. vanilla
3/4 tsp. Sucaryl solution

While pie is baking, combine all ingredients in blender. Spread thinly over pumpkin filling; return to oven; bake 10 minutes longer. Let pie cool completely 1 hour. Sprinkle with nutmeg; refrigerate at least 4 hours before serving.