Instructions: Combine graham cracker crumbs and margarine in a small bowl. Press onto bottom of 9-inch springform pan.

Beat pumpkin, brown sugar, cream cheese, ricotta cheese, flour, pumpkin pie spice and maple flavoring in a large mixer bowl on high speed for 1 minute.

Add evaporated skimmed milk and egg substitute; beat just until blended.

Pour over crust.

Bake in a preheated 350-degree oven for 65 to 85 minutes or until knife inserted half way between center and outer edge comes out clean. Meanwhile, prepare topping. Remove from oven; cool for 10 minutes on wire rack. Spread with topping. Chill. Remove side of pan and sprinkle with pecans, if desired.

For Topping: Combine 1/2 cup non-fat sour cream, 1 tablespoon granulated sugar and 1/4 teaspoon maple flavoring in a bowl.

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