|Nonfat cream cheese||1 Pound|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Pumpkin||16 Ounce (1 Piece)|
|Cinnamon||1 1⁄2 Teaspoon|
Spray an 8 in. (20 cm) springform pan with non-stick vegetable cooking spray.
Line the bottom of the sprayed pan with crust, if desired.
Beat the cream cheese, fructose, and egg substitute until smooth.
Beat the pumpkin and spices into the cheese mixture.
Spoon the filling into the crust, if used.
Bake in a preheated 350°F (180°C) oven for 45 minutes or until set.
Cool the cake completely before removing it from the pan.