Recipe Name Nutty crust pumpkin-cheese pie Submitted by andreacuchy Recipe Description A twist to the traditional thanksgiving staple dessert, made in a low-carb way. Quantity 1 Quantity Unit 1 Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 large eggs, white only 11 ounces cream cheese 2 cups pumpkin, canned (15 oz/) 1/4 cup all- purpose 1 tablespoon vanilla extract 1 teaspoon cinnamon, ground 1/4 teaspoon nutmeg 1 dash salt 1/2 cup, chopped walnuts 3 1/2 ozs (6-8 kernels) Brazil Nuts 1 cup splenda no-calorie sweetener Steps Sequence Step 1 Nutty Crust Make a meal out the nuts, if u want add 2 or 3 sugar substitute (or sugar). Blend well. Press on the baking pan and bake at 350 Fahrenheit for 10 to 15 minutes. --------------------------- Filling Beat cheese, sugar substitute (1 whole cup) and vanilla. Mix very well till smooth. Separate 1/2 a cup of the cheese mixture. Add the pumpkin to the remaining cheese mixture, blend well. The slowly add the remaining ingredients and beat at medium speed for a 3 minutes. Pour pumpkin mixture on top of crust. Even it out. Pour remaining cheese mixture in the middle and mix in a swirling fashion. Bake at 375 Fahrenheit for about 30-40 minutes. Or until knife comes out clean from the pumpkin mixture. Let cool for a few hours before serving.