Amount
Ingredient
Preparation





---

Crust



1 1/2
cups
wheat germ





1/4
cup
brown sugar

firmly packed



3
tablespoons
margarine

melted



1
each
egg white

slightly beaten





---

Filling



16
ounces
cottage cheese (low-fat 1%)





1/2
cup
pumpkin (canned)





1/2
cup
brown sugar

firmly packed



1/2
teaspoon
vanilla extract





1/2
teaspoon
cinnamon

ground



1
dash
cloves

ground



1
dash
nutmeg

ground



1/2
cup
egg substitute





20
each
pecan halves

optional



2
tablespoons
maple syrup

 Preheat oven to 35.

Lightly spray a 9 inch pie plate with nonstick cooking spray.

For crust, combine wheat germ and brown sugar.

Add margarine and egg white; mix well.

Press mixture onto bottom and sides of plate.  Bake 8 minutes; remove from oven.

For filling, blend cottage cheese in blender or food processor 
until smooth.

Add pumpkin, brown sugar, vanilla and spices; blend well.

Add egg substitute; blend just until all ingredients are 
combined.

Pour into crust.

Bake 4-45 minutes or until center is almost set.

Cool completely.

Refrigerate 3 hours or overnight.

Just before serving, arrange pecans on top of cheesecake 
and drizzle with syrup.

Makes 1 servings.