2 pkg. (8 oz. each) fat free cream cheese
½ cup sugar or Splenda
½ cup canned pumpkin
¼ tsp ground cinnamon
dash ground nutmeg
½ tsp. vanilla
1/3 cup graham cracker crumbs
½ cup thawed Cool Whip Free Whipped Topping
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until well blended. Do not overbeat after adding eggs. Remove 1 cup of 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 Tbsp. of the whipped topping.
Nutrition Information ( per serving; makes 8 servings)
calories- 150; total fat- 2.5g; saturated fat; 1g; cholesterol- 65 mg; sodium- 340 mg; carbohydrate- 23 g; dietary fiber- 1 g; sugars- 18 g; protein- 9 g; Vitamin A- 80% DV; Vitamin C- 0% DV; calcium- 25% DV; iron- 4% DV;