Ricotta Pumpkin Cheesecake

 1 ready made graham cracker pie crust (deep dish)

Filling

3/4 cup part skim ricotta cheese

2/3 cup 1% fat cottage cheese

3/4  cup egg substitute

 1 1/3 cups nonfat dry milk powder

1/4 light brown sugar, firmly packed

1/2 cup canned pumpkin

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

 1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

Preheat oven to 300˚ F.  Using a blender or a food processor, combine the filling ingredients until smooth.  Pour into the prepared graham cracker crust.

Makes 8 servings

Per serving:  160 Calories; 12 g protein; 1 g fat; 3 g cholesterol; 24 g carbohydrate; 263 mg sodium