3/4 c Graham Cracker Crumbs
2 tb Margarine — melted
1 3/4 c (16 Ounce Can) Solid Pack
Pumpkin
1 c Brown Sugar, Packed
2 8-Ounce Pkg
(Neufchatel)
1/2 c Part-Skim Milk Ricotta
Cheese
2 tb All-Purpose Flour
1 1/2 ts Pumpkin Pie Spice
1 1/2 ts Maple Flavoring
1/2 c Undiluted Evaporated
Skimmmed Milk
1/2 c Egg Beaters(r) 99% Egg
Substitute
Topping, Recipe Below
Chopped Pecans — optional
Light Cream Cheese
Combine graham cracker crumbs and margarine in a small bowl. Press onto
bottom of 9-inch springform pan.
Beat pumpkin, brown sugar, cream cheese, ricotta cheese, flour, pumpkin pie
spice and maple flavoring in a large mixer bowl on high speed for 1 minute.
Add evaporated skimmed milk and egg substitute; beat just until blended.
Pour over crust.
Bake in a preheated 350-degree oven for 65 to 85 minutes or until knife
inserted half way between center and outer edge comes out clean. Meanwhile,
prepare topping. Remove from oven; cool for 10 minutes on wire rack. Spread
with topping. Chill. Remove side of pan and sprinkle with pecans, if
desired.
For Topping: Combine 1/2 cup non-fat sour cream, 1 tablespoon granulated
sugar and 1/4 teaspoon maple flavoring in a bowl.
Yields
16 Servings