Lo-Fat Pumpkin Cheese Cake - cooking recipe

Ingredients

2 (8 oz.) pkg. fat-free cream cheese
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. canned pumpkin
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/2 c. egg substitute or 2 eggs

Preparation

Cream the cheese, sugar, vanilla, pumpkin and spices together at medium speed until well blended.
Add egg and blend well.
Pour into graham cracker crust. Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool.
Refrigerate for at least 3 hours. Serve with nondairy, low-fat whipped topping.