TRADITIONAL RECIPE	MODIFIED RECIPE
4 (8-ounce) packages cream cheese 1-1/2 cups sugar 5 eggs 1/4 cup flour 1 (16-ounce) can pumpkin 1 tablespoon pumpkin spice 1 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves Crust: 2 1/2 cups graham cracker crumbs 1/2 cup sugar 2/3 cup margarine, melted Yield: 12 servings Calories: 555 Protein: 9.4 g Fat: 39.7 g Carbohydrate: 43 g Cholesterol: 197.8 mg Sodium: 416.2 mg	2 (8-ounce) packages light cream cheese 2 (10.5 ounce) packages tofu 1 cup sugar 10 egg whites 1/4 cup flour 1 (16 ounce) can pumpkin 1 tablespoon pumpkin spice 1 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves Crust: 2 1/2 cups graham cracker crumbs 3 tablespoons light margarine 1/3 cup warm water Yield: 12 servings Calories: 249.5 Protein: 11.9 g Fat: 7.2 g Carbohydrate: 36.2 g Cholesterol: 11.7 mg Sodium: 84.5 mg
DIRECTIONS: Coat a 9- or 10-inch springfoam pan with nonstick cooking spray. Press the crust mixture onto the sides and bottom of the pan and bake at 350 degrees for 8 minutes. Cool crust. Cream the cheese and tofu in a food processor until fluffy. Gradually add remaining filling ingredients and blend. Pour mixture into crust and bake at 350 degrees for 1 hour and 40 minutes or until firm. Chill for about 4 hours, then remove the springfoam pan.

TRADITIONAL RECIPE

MODIFIED RECIPE

4 (8-ounce) packages cream cheese
1-1/2 cups sugar
5 eggs
1/4 cup flour
1 (16-ounce) can pumpkin
1 tablespoon pumpkin spice
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Crust:
2 1/2 cups graham cracker crumbs
1/2 cup sugar
2/3 cup margarine, melted

Yield: 12 servings
Calories: 555
Protein: 9.4 g
Fat: 39.7 g
Carbohydrate: 43 g
Cholesterol: 197.8 mg
Sodium: 416.2 mg

2 (8-ounce) packages light cream cheese
2 (10.5 ounce) packages tofu
1 cup sugar
10 egg whites
1/4 cup flour
1 (16 ounce) can pumpkin
1 tablespoon pumpkin spice
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Crust:
2 1/2 cups graham cracker crumbs
3 tablespoons light margarine
1/3 cup warm water

Yield: 12 servings
Calories: 249.5
Protein: 11.9 g
Fat: 7.2 g
Carbohydrate: 36.2 g
Cholesterol: 11.7 mg
Sodium: 84.5 mg

DIRECTIONS:
Coat a 9- or 10-inch springfoam pan with nonstick cooking spray. Press the crust mixture onto the sides and bottom of the pan and bake at 350 degrees for 8 minutes. Cool crust. Cream the cheese and tofu in a food processor until fluffy. Gradually add remaining filling ingredients and blend.
Pour mixture into crust and bake at 350 degrees for 1 hour and 40 minutes or until firm. Chill for about 4 hours, then remove the springfoam pan.