Ingredients

Nonstick cooking spray
Twelve 2 1/2-inch-square honey graham crackers, made into crumbs
1 1/3 cups instant nonfat dry milk powder
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
2/3 cup low-fat (1 percent) cottage cheese
1/2 cup canned pumpkin
1/4 cup firmly packed light brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle bottom of pan evenly with graham cracker crumbs.

In a blender or food processor, puree remaining ingredients until smooth; pour mixture into prepared pan, reserving 1/4 cup of the batter. Drizzle the reserved batter in 3 concentric circles over the batter. With a knife, lightly draw a line through the batter from the outer edge toward the center. Repeat lines around the pie, alternating directions to make a decorative web pattern.

Bake 50 to 60 minutes, or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve. Makes 8 servings.

Nutrition information per serving: 160 cal., 12 g pro., 1 g fat, 24 g carbo., 3 mg chol., 263 mg sodium.