I made this crust before, but Michael was allergic to the flaxseed meal so I didn't use it and it turned out great without it. I fiddled around with the pumpkin pie filling and it was really nice too. Anyways, here it is...ENJOY!!!

Niki's Creamy Pumpkin Pie with Pecan Crust

Ingredients

Pecan Pie Crust
3/4 cup almond flour
6 tablespoons butter, melted
1/4 cup of chopped pecans
Sweetzfree or Splenda to taste

(u can add a pinch of salt if you like...I just try not to use salt if I don't have to)

************************************

Pumpkin Pie Filling
15 ounce can pumpkin
2 eggs
8 oz cream cheese, softened
3 tbsp heavy cream
1/2 tbsp pumpkin spice
dash cinnamon
dash nutmeg
Sweetzfree or Splenda to taste

Directions
Pecan Crust
Mix dry ingredients in a small bowl. Add Splenda to melted butter; pour over dry ingredients. Mix well and spread in 9" pie plate. Bake at 375º about 10-12 minutes until set and lightly browned. Cool, then fill pie.

Pumpkin Pie Filling
Soften cream cheese and put in mixing bowl with all other ingredients. Mix well with blender. Spread out on top of crust. Bake in oven at 350º for 40 minutes or until firm to touch.
Let cool completely before serving.
Add whip cream on top (that is not added into these nutritional facts), and top with pecans if desired.
ENJOY!!!

Number of Servings: 8

Nutritional Info

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 318.8
* Total Fat: 30.2 g
* Cholesterol: 114.2 mg
* Sodium: 111.4 mg
* Total Carbs: 7.3 g
* Dietary Fiber: 3.7 g
* Protein: 5.4 g