Ingredients Jump to Instructions ↓

  1. 12 whole low-fat honey graham crackers, broken into small pieces

  2. 3 tablespoons reduced-fat margarine, melted

  3. 1/2 teaspoon ground ginger

  4. 1 can (15 ounces) solid-pack pumpkin

  5. 1 package (8 ounces) reduced-fat cream cheese, softened

  6. 2 packages (8 ounces each) fat-free cream cheese, softened

  7. 1 cup sugar

  8. 1 cup cholesterol-free egg substitute

  9. 1/2 cup evaporated fat-free (skim) milk

  10. 1 tablespoon vanilla

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon ground nutmeg

  13. 1/4 teaspoon salt

  14. 2 cups frozen reduced-fat whipped topping, thawed

  15. Additional ground nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.

  2. Place graham crackers, margarine and ginger in food processor or blender; process using on/off pulsing action until coarse crumbs are formed. Gently press crumb mixture onto bottom and 3/4 inch up side of pan. Bake 10 minutes or until lightly browned; cool slightly on wire rack.

  3. Beat remaining ingredients except whipped topping and additional nutmeg in large bowl at medium-high speed of electric mixer until smooth; pour into crust.

  4. Bake 1 hour and 15 minutes or until top begins to crack and center is almost set. Cool on wire rack 1 hour; refrigerate until ready to serve.

  5. Just before serving, top each slice with spoon 1 tablespoon whipped topping; sprinkle lightly with additional nutmeg.


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