INGREDIENTS
1 cup
Pumpkin, unsweetened
2
Egg whites, large
2
Egg yolks, large
2
Eggs, large
1 1/2 oz
All-purpose flour
1/2 tsp
Allspice, ground
1/4 tsp
Baking powder
1
Baking spray with flour
1/2 tsp
Cinnamon, ground
2 1/4 oz
Hazelnut flour
1 dash
Salt
1/4 tsp
Salt
1 1/2 cups
Sugar
1/2 cup
Topping, frozen fat-free whipped
1 tsp
Vanilla extract
2 tbsp
Canola oil
2 tbsp
Hazelnuts, toasted and chopped
1 1/2 cups
1/3-less-fat cream cheese, less-fat
2 tbsp
Butter
1/2 cup
Ricotta cheese, part-skim
1 tablespoon Frangelico (hazelnut liqueur)