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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I found this recipe in BH&G & modified it to cut the fat & calories. Feel free to indulge & use the full-fat counterparts of the ingredients if you wish. Prep time does not include chill time. Ingredients:
1 1/2 cups graham cracker crumbs |
1 1/3 cups maple sugar or 1 1/3 cups granulated sugar |
1/2 cup margarine, melted |
3 (8 ounce) packages fat free cream cheese, softened |
1 cup canned pumpkin puree |
1 tablespoon milk |
1 1/2 teaspoons vanilla extract |
3/4 teaspoon ground allspice |
3/4 cup egg substitute |
1/2 cup fat free caramel ice cream topping |
assorted fresh berries (for garnish) |
Directions:
1. Preheat oven to 325 degrees F.
2. Have a 9 ungreased springform pan ready.
3. For the crust: combine graham cracker crumbs, 1/3 cup of the sugar& melted margarine.
4. Press into bottom& 2 up sides of springform pan.
5. Bake for 8 minutes; cool on wire rack.
6. For the filling: beat cream cheese, remaining sugar, pumpkin, milk, vanilla& allspice until combined.
7. Add eggs& beat on low speed until combined.
8. Spoon filling into cooled crust-lined pan.
9. Place filled springform pan in another shallow baking pan, and bake at 325 degrees F for approximately 1 hour or until center appears nearly set when gently shaken.
10. Cool in pan on wire rack for 15 minutes.
11. Loosen crust from sides of pan with thin-bladed knife (do not unlatch or remove sides of pan).
12. Let cool 30 minutes more; remove sides of pan& let cool for 1 hour.
13. Cover& chill at least 4 hours (or up to 24 hours).
14. Before serving, drizzle with caramel sauce& garnish with berries.
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