- Ingredients:
- Crust:
- 1 1/3 cups graham cracker crumbs
- 6 tablespoons melted butter or margarine
- 1/3 cup sugar
- Filling:
- 225 grams (8 oz) low fat cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 1/2 cup low fat sour cream
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon of cloves
Preheat oven to 350 degrees Fahrenheit and line a 9 inch by 9 inch baking pan with parchment paper, extending the paper over the sides to form a sling.
For crust combine the graham crackers crumbs, melted butter or margarine and sugar.
Press into the prepared pan and bake for 10 minutes.
For filling beat together sugar and cream cheese until thoroughly combined and creamy.
Add eggs one at a time, mixing well after each addition.
Add vanilla, pumpkin puree, sour cream, and spices and beat until mixture is completely mixed and creamy.
Pour the filling over the warm crust and bake for 40 to 45 minutes or until the centre is set.
Cool in the refrigerator for 3 hours, then lift out of pan using the parchment paper sling and cut into the desired number of squares.
Squares will keep for 5 days in an airtight container in the refrigerator or freeze for later.