Categories: Cheese/eggs, Desserts 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
    1/3 c  Rolled oats                         3 tb Margarine or butter melted 
      1 c  Crushed gingersnaps (20)          1/4 ts Cinnamon 
 
----------------------------CREAM CHEESE FILLING---------------------------- 
      2 pk 8 oz ea lofat cream cheese          1 tb Flour 
    1/2 ts Vanilla                             1    Egg 
    1/3 c  Sugar                               2 tb Skim milk 
 
------------------------------PUMPKIN FILLING------------------------------ 
      1 c  Canned pumpkin                    1/2 ts Pumpkin pie spice 
    1/3 c  Firmly packed brown sugar         1/4 c  Skim milk 
 
-------------------------------CARAMEL SAUCE------------------------------- 
    1/2 c  Firmly packed brown sugar           1 tb Margarine or butter 
    1/4 c  Corn syrup                        1/4 ts Vanilla 
      2 tb Water                           
  
  1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with 
  non-stick spray. Set aside. In a small bowl, combine all crust ingredients 
  (note, you may grind the rolled oats if you desire) and mix well. Press in 
  bottom and up the sides of the spray-coated pan. Bake for 6 minutes or 
  until set. Set aside. 
   
  2. In a large bowl, combine all cream cheese filling ingredients. Beat at 
  medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese 
  filling and set aside. 
   
  3. In a small bowl, combine all pumpkin filling ingredients and mix well. 
  Add to the remaining cream cheese filling batter and mix well. Spoon into 
  partially baked crust. Spoon dollops of reserved cream cheese filling 
  randomly over pumpkin filling. Using a table knife, swirl the mixtures to 
  marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 
  minutes. Remove sides of pan. Serve warm, or cool completely and 
  refrigerate until serving time. 
   
  4. Just before serving, in a small saucepan, combine all caramel sauce 
  ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 
  minute, stirring constantly. Remove from heat. Serve over warm tart. Store 
  in refrigerator. 
   
  Makes 10-12 servings. 
   
  Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290 
   
  Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: 
  Linda Fields Cyberealm BBS Watertown NY 315-786-1120