• 1 sprays cooking spray
  
• 9 whole reduced-fat cinnamon graham crackers
  
• 3 Tbsp butter
  
• 16 oz fat-free cream cheese
  
• 1 cup sugar
  
• 2 cup fat-free sour cream
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1/4 tsp ground ginger
  
• 1/4 tsp ground cloves
  
• 3 large egg(s)
  
• 1 cup canned pumpkin

NOTE: in replace of seperate spices use 1 1/2 teaspoons of pumpkin pie spice.

• Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  
  
  
• Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
  
  
  
• Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
  
  
  
• Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
  
  
  
• Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
  
  
  
• Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
  
  
  
• Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
  
  
  
• Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
  
  
  
• Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
  
  ENJOY!!!