Combine graham cracker crumbs and margarine in a small bowl. Press onto bottom of 9-inch springform pan. Beat pumpkin, brown sugar, cream cheese, ricotta cheese, flour, pumpkin pie spice and maple flavoring in a large mixer bowl on high speed for 1 minute. Add evaporated skimmed milk and egg substitute; beat just until blended. Pour over crust. Bake in a preheated 350-degree oven for 65 to 85 minutes or until knife inserted half way between center and outer edge comes out clean. Meanwhile, prepare topping. Remove from oven; cool for 10 minutes on wire rack. Spread with topping. Chill. Remove side of pan and sprinkle with pecans, if desired. For Topping: Combine 1/2 cup non-fat sour cream, 1 tablespoon granulated sugar and 1/4 teaspoon maple flavoring in a bowl. Recipe By : Carnation Evaporated Skim Milk via Asso. Press/Supersew From: Riacmt@ubvmsd.Cc.Buffalo.Edu (Car File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 13 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 79.3mg||3 %|
|Potassium 62.7mg||2 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 31.2g|
|Protein 1g||1 %|
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Calories per serving: 139
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