Content courtesy of Family Features and Atkins.com
Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes
2/3 cup halved pecan nuts
2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
1/4 teaspoon cinnamon
3/4 tablespoon unsalted butter stick
1/2 large egg white
9 2/3 ounces cream cheese
1/2 cup heavy whipping cream
6 ounces canned pumpkin, without salt
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 1/4 large eggs
To make crust: Heat oven to 350F. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, eight to 10 minutes. Cool completely on wire rack.
To make filling: Reduce oven heat to 325F. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely. Cover and refrigerate until chilled, four hours or overnight. Slice and serve.
