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Pumpkin Silk Pie (GF)

Created by dienia b on December 7, 2014

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)

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).
Step 2: Pulse the processor until the largest pieces are as big as lentils or split peas.
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).
Step 4: Beat softened cream cheese until light and fluffy. Add the powdered sugar, pumpkin, vanilla and pumpkin pie spice; beat until smooth.
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.
Step 6: Remove the spring form pan sides and top with additional whipped cream topping. that you have mixed together.
Step 7: Sprinkle with pumpkin pie spice and some chopped pecans.