Pumpkin Cheesecake

3/4 C Graham cracker crumbs
1  8oz. package fat-free cream cheese
1/3 C Brown sugar (packed)
1/2 C Fat-free egg substitute
1/2 t. Vanilla
2/3 C. Canned pumpkin
1/2 t. Pumpkin pie spice
Fat-free whipped topping

Heat oven to 350 degrees.  Line 12 medium muffin cups or 2 1/2 x 1 1/4 inches foil or paper baking cups.  Fill bottom of cups with graham cracker crumbs.  (Reserve some crumbs to sprinkle on top).

Beat cream cheese and brown sugar in medium bowl with electric mixer on medium speed until smooth.  Using a spoon, stir in egg substitute and vanilla just until blended.  Stir in pumpkin and pumpkin pie spice.  Spoon evenly into muffin cups.

Bake 30-35 minutes or until edges are set. Refrigerate until completely chilled (center will sink while cooling) Serve each cheesecake with 2 tablespoons whipped topping.  Sprinkle reserved crumbs.  Cover and refrigerate any remaining cheesecakes.

1 Serving: 100 calories - 4 g fat - 2 g saturated fat