Ingredients

• 3 packages (8ounces each) cream cheese
• 1 can (15ounces) pumpkin puree (see note)
• 2/3 cup granular sugar substitute
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 3 eggs, at room temerature
• Mint sprigs, for garnish (optional)
• 3 tablespoons lightly toasted and coarsely chopped pecans, for garnish (optional)

Directions

1. Heat oven at 325 degrees F

2. Spray an 8"x 3" – deep cake pan with vegetable cooking spray

3. Line bottom with a round of parchment or wax paper

4. Spray paper

5. set aside

6. In a large bowl, with an electric mixer on medium, beat cream cheese until smooth

7. Add pumpkin puree, sugar substitute, vanilla, cinnamon, and ginger; beat until smooth

8. Beat in eggs one at a time; just until combined

9. Pour batter into prepared pan

10. Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan

11. Bake 42 to 45 minutes, until cake is just set in center

12. Turn off oven, open door and let stand in oven 15 minutes

13. Remove cake pan from water bath and transfer to a wire rack; cool completelly

14. Run a knife around edge of cake, cover and refrigerate until chilled (4hours or overnight)

15. To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen

16. Place serving platter over top and invert

17. Remove pan and peel off paper

18. Garnish with mint and pecans, if desired

19. Note: Use pure pumpkin puree, not pumpkin pie mix, which is sweetened with sugar

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