INGREDIENTS

• 12 oz lowfat cream cheese, softened
• ¼ cup, 2 Tbsp, and 1/3 cup stevia or other sugar substitute, divided
• 4 eggs, divided
• 1 cup pecans, frozen*
• 2 Tbsp butter, melted
• 1 15-oz can pumpkin
• 2 tsp pumpkin pie spice
• ¾ cup nonfat half-and-half

DIRECTIONS

1. Combine cream cheese and ¼ cup stevia. Beat with an electric mixer on low to medium until smooth. Beat in 1 egg. Cover and chill for 30 minutes.

2. Preheat oven to 375°F. To make crust, pulse frozen pecans in food processor until the largest pieces are the size of beans or peas. Blend with butter and 2 Tbsp stevia until mixed evenly. Spread into 9-inch pie pan, pushing with fingers to cover bottom and sides.

3. Combine pumpkin, 1/3 cup stevia and pumpkin pie spice. Add 3 eggs and beat lightly. Gradually beat in half-and-half.

4. Spread cream cheese mixture in pie crust. Spread pumpkin mixture over cream cheese layer. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool. Cover and chill within 2 hours.

NUTRTION

• Serving size: 1 slice (if pie is cut into 10 slices)

• Calories: 220

• Protein: 8g

• Carbs: 10g

• Fiber: 3g

• Net Carbs: 7g