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| 1 1/2 Tasse | wheat germ |
| 1/4 Tasse | brown sugar firmly packed |
| 3 Esslöffel | Margarine melted |
| 1 | egg white lightly beaten |
| 1 | Carton (16 oz.) 1% fat cottage cheese |
| 1/2 Tasse | pumpkin canned |
| 1/2 Tasse | brown sugar firmly packed |
| 1/2 Teelöffel | vanilla |
| 1/2 Teelöffel | cinnamon ground |
| 1 Prise | cloves ground |
| 1 Prise | nutmeg ground |
| 1/2 Tasse | Egg substitute |
| 20 | Pecan halves optional |
| 2 Esslöffel | Lite maple-flavored syrup |
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Preheat oven to 350. 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 40-45 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 10 servings.
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