Kitty’s Pumpkin Cheesecake

3 eggs
8 oz cream cheese
8 packets sweet 'n low (or 1 1/2 tbsp. liquid saccharin, preferred)
1/3 tsp. vanilla butter and nut flavour (with extracts in market)
1/3 tsp. maple extract
1/3 tsp. vanilla extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. Lite Salt

Blend all ingredients in blender until liquefied. Pour into 9" glass pie pan. Bake at 375 degrees for 30 minutes or until it tests done with a knife. Let cool; enjoy!

Some variations:

• Double the recipe (only if you have a BIG food processor or blender!) pour into a deep dish pie pan and bake for 45 minutes (or tests done)
• Place a layer of pecan halves on the top before putting in the oven.
• Top with low carb whipped cream (decadent!)

And if you can't find the fancy extracts, just use 1 tsp of vanilla. But, since I'm from New England originally, you HAVE to have maple!