Blend all ingredients in blender or food processor. Pour into 9" pie pan and bake at 350° for 30 min til knife comes out clean. Cool, refrigerate.
Serves 8 at 4 carb, trace fiber, 140 Calories, 11 fat, 4 protein
I had a little extra pumpkin left over from a previous recipe so I put it in, and this was really good - more like a pumpkin pie than cheesecake.