INGREDIENTS:
1 8-ounce package cream cheese
1 8-ounce package fat-free cream cheese
1/2 cup Splenda sweetener
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon nutmeg
1/3 cup graham cracker crumbs
1/2 cup sugar-free whipped topping, thawed.
DIRECTIONS:
1. Preheat oven to 325.
2. Beat cream cheeses, sweetener and vanilla in large bowl until well blended.
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3. Add eggs one at a time, beating on low speed after each, just until blended.
4. Remove 1 cup of cream cheese filling, place in a medium bowl and add pumpkin and all spices.
5. Coat a 9-inch pie pan with non-stick spray. Sprinkle graham cracker crumbs in bottom of pan. Pour the plain filling into the pan, then top with the pumpkin/spice filling.
6. Bake 40 minutes, or until the center is almost set. Cool completely. Refrigerate at least 3 hours, overnight is better. Garnish each serving with 1 tablespoon of whipped topping.