Ingredients:

1/3 cup graham cracker crumbs
1 can (16 ounces) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 tbsp all-purpose flour
1 tbsp nonfat dry milk powder
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 tbsp vegetable oil
1 tbsp vanilla

Directions:

Preheat oven to 400F.
Spray 9-inch springform pan with nonstick cooking spray.
Add graham cracker crumbs; shake to coat pan evenly. Set aside.
Combine pumpkin and ricotta cheese in food processor or blender; process until smooth.
Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
Pour mixture into prepared pan. Bake 15 minutes.

Reduce oven temperature to 275F; bake 1 hour and 15 minutes.

Turn off oven; leave cheesecake in oven with door closed for 1 hour.

Remove from oven; cool completely on wire rack.
Remove sprinform pan side.
Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Garnish with fresh fruit, if desired.