2 pkg. (8 oz. each) fat-free cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
½ cup canned pumpkin
¼ teaspoon ground cinnamon
Dash ground nutmeg
1/3 cup graham cracker crumbs
½ cup light whipped topping, thawed

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tablespoon of the whipped topping.

Serve desserts using reduced fat cream cheese, sugar-free gelatin or puddings, and light whipped toppings instead of full calorie versions. Use fruit and pumpkin to add nutritional value such as increased antioxidant and fiber content with fewer calories.

Nutrition Facts
Calories: 150
Fat: 2.5 grams
Saturated Fat: 1 gram
Carbohydrate: 23 grams
Fiber: 1 gram
Sodium: 340 mg