1 1/3 cup graham cracker crumbs

2 Tbsp sugar

2 Tbsp unsalted butter, melted

2 egg whites, lightly beaten

1 1/2 pounds light cream cheese, at room temp (this is 3 8oz pkgs)

1/2 cup packed light brown sugar

1 3/4 cups pumpkin puree (this is one 15oz can)

3/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp mace

1/4 tsp salt

1 cup light sour cream

1 egg, lightly beaten

Preheat oven to 325.  Spray a 10 inch round cake pan with spray.  Line the bottom with a circle of wax paper.

To make the crust, combine the graham cracker crumbs and the sugar with a fork in a bowl.  Add the butter and 1 Tbsp of the beaten egg white; mix well.  Press the mixture into the cake pan using a flat bottomed glass to form an even crust.  Bake until the crust is lightly toasted and set, about 8 minutes.  Remove from the oven and let the crust cool slightly.

With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth.  Add the pumpkin puree, cinnamon, ginger, mace, and salt; beat 3-4 minutes.  Add the sour cream and beat 2-3 minutes longer, scraping the bowl as necessary.  Add the remaining egg whites and the egg, beat 2-3 minutes longer.  Pour the filling over the crust.  Bake until the center of the cake is lightly set, about 1 hour.  Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

1/24th of the cake is 2 pts (this is very rich and such a small slice is plenty!)

I made a few revisions:

I used a springform pan and no wax paper.

I also couldn’t find mace.  I didn’t even know what it was, so I googled it.  It is similar to nutmeg.  So I omitted the cinnamon, ginger, and mace and used 2 tsp of pumpkin pie spice instead.

I also totally forgot to add the egg.  I added the egg whites, but overlooked the egg.  It turned out just fine 🙂