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Reviews Date of last review
Fri November 25, 2011
Recommended By Average Price Average Rating
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Ingredients: Filling:

2 pkg (8 oz each) Cream Cheese, softened
1/2 cup Splenda
1/2 tsp Vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
Dash each of ground cloves and nutmeg (I used Pumpkin Pie spice)

Crust: (instead of a graham cracker crust)

1 1/2 cups chopped pecans
3 tbsp butter
1 tsp Splenda
How To Prepare: Making the Crust:

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: 8
Carbs per serving - include all nutritional information if known: ECC: 5.2 grams
Effort (Easy, Average, Difficult): Easy

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