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Pumpkin 16

Make Pumpkin 16 at home with Nonfat Cottage Cheese, Light Process Cream Cheese, Light Brown Sugar, and Vanilla. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 24 oz
• 12 oz
• 1 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Lightly grease bottom and sides of a 9x3" spring-form pan. Crust

2. 2

   Mix cracker crumbs and margarine in a medium sized bowl until evenly moistened. Press over bottom and 2" up side of prepared pan.

3. 3

   Add brown sugar and process until sugar dissolves.

4. 4

   Add eggs and egg whites, process until blended.

5. 5

   Scrape mixture into a large bowl.

6. 6

   Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth.

7. 7

   Pour into prepared crust.

8. 8

   Bake 1 hour 20 minutes.

9. 9

   Let cool in oven 2 hours.

10. 10

    Remove from oven.

11. 11

    Place on wire rack to cool completely.

12. 12

    Cover and refrigerate in pan at least 6 hours or up to 4 days.

13. 13

    To serve: run a knife around inside edge of pan.

14. 14

    Remove pan sides.

15. 15

    Place cake on plate.

16. 16

    Garnish with pecans.