Preheat oven to 350 degrees F

In a large bowl, stir together the graham cracker crumbs, pecans, lite pancake syrup, cinnamon and melted butter; press into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes.

Reduce the oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in egg and egg substitute, beating well after each addition. Remove 1 cup of batter and spread evenly on crust; set aside.

Add pumpkin and pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 40 minutes or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve each slice with a dollop of light whipped topping or whipped cream (if desired) with a sprinkle of freshly grated nutmeg over the top.

Per serving: 209 calories, 7 g protein, 21 g carbohydrate, 10.5 g fat, 5 g saturated fat, 2.7 g monounsaturated fat, 1.3 g polyunsaturated fat, 38 mg cholesterol, 1 g fiber, 273 mg sodium. Calories from fat: 45 percent.