With a Pecan Crust!
I must say pumpkin pie is my all time favorite! I’ve experimented many ways have several healthy options. Problem is that Forest doesn’t really like pumpkin pie and I certainly don’t need an entire pie for me!
Well I have been watching and reading a lot of blogs and facebook posts lately. I decided to spend some time ‘customizing’ some recipes I had seen that weren’t very healthy. . . too much white sugar, white flour and not enough pumpkin.
I pulled out some of my standbys (almond flour, Pamela’s baking mix, Vi Shake, maple Syrup, Penzey’s pumpkin pie spice and some organic pumpkin).
I recently blogged the Pecan Crust recipe — totally recommend it not only for this pie, but for quiche and savory pies. The crisp texture and taste pair will with entrees as well as deserts.
On to the filling. . . I decided to blend cheesecake and pumpkin. Several years ago I made the best pumpkin cheesecake I’ve ever made. Our guests (who didn’t like pumpkin’ raved about it. Went to make it again and I didn’t write it down! I thought I remember what I dd. Now that was a mistake. So, this time I decided to mix some recipes up and try it again in a pie forma.
Doesn’t a 2-toned pie sound fun?
The finished pie went into the oven to bake for about 45 minutes. Looks like any other ‘normal’ pumpkin pie, but this pie has that ‘special layer!’ and that amazing pecan crust!
Then that moment of truth – – -how does it taste? Well . . . drum roll. . . it is AMAZING! Not only do I love it, so does Forest. Now we have a family pumpkin pie that we all like.
Pecan Crust and Protein Pumpkin Cheesecake Pie
Makes one 9” crust – – double for the bottom of a 9/13” pan
½ cup pecans (can be toasted for more flavor)
1/8 tsp salt
1 ¼ cups ‘flour’ (I used ½ c. almond flour and ¾ cup Pamela’s GF Baking Mix)
4 TBL coconut oil, melted
– Put nuts in food processor and process until fine
– Add salt and ‘flour’ and process. Slowly pour in oil while processor is running
– Process until mixed, then add water, 1 TBL at a time until it hold a ball shape.
– Chill until ready to use or continue with pie recipe
• You can do all barley flour or all almond flour
• I often add some Hydrolyzed Collagen Protein (1-2 scoops) to increase protein content
½ cup maple syrup (could use xylitol)
½ tsp vanilla
1 scoop protein shake powder, dry
¾ cup pumpkin (I used canned, NOT pie filling)
1 tsp Penzey’s pumpkin pie spice
– In a large bowl, beat cream cheese, maple syrup until smooth
– Blend in eggs, one at a time along with the shake.
– Remove 1 cup of batter and spread in the bottom of the Pecan Crust.
– Mix pumpkin, pumpkin spice into the remaining batter. Pour over first later in the crust.
– Bake at 325 degrees fir 40-45 minutes – – will still be just slightly soft
– Let set for 2-4 hours or overnight.
– Top with whipped cream (I used slightly sweetened Greek Yogurt)