1 1/2 cups firmly packed brown sugar
12 ounces light cream cheese, softened
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15 1/2 ounce) can sliced pineapple in heavy syrup

Preheat oven to 350 degrees F. Place a 13 x 9-inch pan of hot water on lower rack in oven. Set aside 2 tablespoons of the brown sugar.

In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.

Pour into an 8-inch springform pan coated with vegetable cooking spray. Bake 50 minutes without opening door. Turn off oven. Let cake stand in oven for one hour.

Remove cake from oven. Immediately run knife around sides of pan. Cool; refrigerate 30 hours. Drain pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced pineapple over medium-high heat 8 minutes or until thick, without stirring. Just before serving, arrange pineapple on cake. Top with glaze. Makes 8 servings.

NOTE: As a substitute for the pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice.