CRUST:
1-1/4 C ginger snaps, crushed
2 T brown sugar
3 T margarine, melted
1 T water
Pam Cooking Spray

Preheat oven to 375 degrees. Combine ginger snaps, brown sugar and margarine.  Add only enough water to moisten mixture.  Pat into 8” springform pan, sprayed with Pam.  Bake for 8 to 10 minutes.  Cool.

FILLING:
2 C lowfat ricotta cheese
1 egg
3 egg whites
2/3 C lowfat buttermilk
1/2 C sugar
3/4 C cooked or canned pumpkin
1 t vanilla extract
1 t cinnamon
1/2 t each allspice, nutmeg, ginger

Combine ricotta cheese, egg and egg whites in a food processor or blender until smooth.  Add remaining ingredients and process until well blended.  Pour into prepared crust.  Bake at 375 degrees for 50 to 60 minutes.  Cool to room temperature.  Chill 8 hours or overnight before serving.

8 Servings:  178 calories