Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
Melt the butter and mix it with the Splenda and chopped pecans. Press the mixture into a 9 inch pie pan. I pressed it into the bottom and as far up the sides as I could. Bake the crust in a 350 degree oven for about 8-9 minutes.
Making the filling:
Mix softened cream cheese, Splenda, and vanilla until well blended. Add eggs and mix until smooth.
Set aside 1 cup of the batter, spoon the rest of the batter into the crust. (Be careful not to "disturb" the pecans too much!)
Mix the pumpkin, spices and 1 cup of batter together, spread on top of the plain batter (there's where you get your pumpkin layer.)
Bake in a 350 degree oven for 35 - 40 minutes until the center is almost set. Cool, and refrigerate for at least 3 hours.
This is requested by non-LCers for Thanksgiving dinner!
Number of Servings:
Carbs per serving - include all nutritional information if known: