Ingredients
- FIRST LAYER FILLING
- 1 package (8 ounce) cream cheese (softened)
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 cup powdered sugar (or Splenda)
- 1 cup pureed pumpkin
- 1 container (16 ounce) frozen whipped topping, thawed (Cool Whip)
- SECOND LAYER
- 1 cup whipped cream
- 1 teaspoon vanilla extract
- PIE CRUST
- 1 cup pecan nuts (pieces, frozen)
- 2 tablespoons melted butter
- 1 teaspoon ginger
- 1 teaspoon ground cinnamon
- Artificial sweetener (2 T sugar equivalent from artificial sweetener of your choice)
How to Make
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Step 1: Crust: take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small).
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Step 2: Pulse the processor until the largest pieces are as big as lentils or split peas.
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Step 3: Add the butter and the sweetener, brown sugar splenda or brown sugar. Add spices; blend until it's mixed evenly. Dump it into a pie pan and push with your fingers to cover the bottom and sides (It should be the right consistency to mold the crust to the pie pan evenly).
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Step 4: Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice; beat until smooth.
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Step 5: Fold in one large container of whipped topping and spread into the spring form pan, that you have already made nut crust. Place in the fridge for a couple of hours over overnight to allow it to set up.
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Step 6: Remove the spring form pan sides and top with additional whipped cream topping. that you have mixed together.
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Step 7: Sprinkle with pumpkin pie spice and some chopped pecans.
We hope you enjoy this recipe!
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