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INGREDIENTS:
1 cup low-fat
graham cracker crumbs (put 6 1/2 whole low-fat
graham crackers in a food processor to make the crumbs)
1/2 cup
finely chopped pecans
2 Tbsp
light pancake syrup or maple syrup
1/2 tsp
ground cinnamon
2 Tbsp
whipped butter or no trans fat margarine (with 8 g of fat per tablespoon), melted
2 (8 oz) packages
light cream cheese, softened
1/2 cup
white sugar
1 tsp vanilla
extract
1 egg
1/4 cup
egg substitute
1/2 cup
pumpkin puree
1 tsp pumpkin
pie spice (1/2 tsp
ground cinnamon and a couple pinches of ground
cloves and ground nutmeg can be substituted
1/2 cup
light frozen whipped topping, thawed, or light whipped cream (optional)
DIRECTIONS:
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1. |
Preheat oven to 350ºF.
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2. |
In a large bowl, stir together the graham cracker crumbs, pecans, pancake syrup,
cinnamon, and melted butter; press into the bottom of a 9-inch spring form pan.
Bake in preheated oven for 10 minutes.
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3. |
Reduce the oven to 325ºF. In a large bowl, combine cream cheese, sugar, and vanilla.
Beat until smooth. Blend in egg and egg substitute, beating well after each addition.
Remove 1 cup of batter and spread evenly on crust; set aside.
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4. |
Add pumpkin and pumpkin pie spice to the remaining batter and stir gently until
well blended. Carefully spread over the batter in the crust.
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5. |
Bake in preheated oven for 40 minutes or until center is almost set. Allow to cool,
then refrigerate for 3 hours or overnight. Serve each slice with a dollop of light
whipped topping or whipped cream (if desired) with a sprinkle of freshly grated
nutmeg over the top.
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