Squash Pecan Pie

Pumpkin Pecan Pie

Instead of having to choose between baking either pecan or pumpkin pie, this fantastic recipe from Deborah Racicot of Gotham Bar and Grill in New York rolls them both into one, and in a unique twist, transforms the pumpkin layer into a light cheesecake filling. If that's not enough to tempt you, consider that there is no refined sugar in the whole shebang, and the cream cheese is low-fat. Note: This treat is best served at room temperature or cold. Factor in lots of cooling-down time before serving.
Makes 12 servings

Ingredients

Crust
2 cups low-fat graham crackers
1/2 cup melted butter
Pumpkin Cheesecake Filling
4 ounces low-fat cream cheese
3 tablespoons maple syrup
1 tablespoon Splenda
4 egg whites
1/2 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
Pecan Filling
1 large egg
1/2 cup agave syrup (such as Wholesome Sweeteners, available at health food stores)
1/2 tablespoon maple syrup
2 tablespoons Splenda
2 tablespoons almond flour
1/4 teaspoon salt
1/2 teaspoon bourbon
3/4 cup chopped toasted pecans

Directions

To make crust: Preheat the oven to 325 degrees F. Put the cookies into a plastic bag and with a rolling pin crush them until fine. Place them into a medium bowl. Melt butter and pour it over the cookie crumbs. Mix it well with a spoon until all the crumbs are coated completely with butter. Press the crumbs over the bottom and up the sides of a 9-inch pie pan. Bake until golden brown, about 15 to 20 minutes. Let crust cool completely.
To make pumpkin filling: Place low-fat cream cheese in a mixing bowl with a paddle attachment. Add the Splenda and maple syrup. Cream the mixture well, until very smooth. Add the pumpkin puree with the spices and salt. Mix until smooth, scraping the sides of the bowl well. With the mixer on low speed add the eggs. Mix just until incorporated. Pour into the pan and place in the freezer. Allow it to freeze so it is just firm to the touch. That way you can pour the pecan mixture on top and it will remain as two layers.
To make pecan filling: Set oven to 350 degrees F. In a large bowl, using a whisk, place all of the ingredients together. Whisk well. Pour the filling onto the frozen pumpkin filling and place it in the oven. Bake the pie in the oven for 20 minutes. Open the oven door and rotate the pie carefully. Then set the timer for another 20 to 25 minutes. The pie is cooked if the filling does not move when jiggled. Allow the pie to cool completely before serving.
Nutrition info: 279 calories, 5g protein, 31g carbohydrate, 16g fat (6g saturated fat), 2g fiber, 277mg sodium

http://www.fitnessmagazine.com/recipes/desserts/low-calorie/guilt-free-pie-recipes/?page=3