I made this recipe for Thanksgiving and my guests went nuts. They said it was the best pumpkin pie they have ever eaten. This includes people who don’t even like pumpkin pie. It was light and flavorful but I think the cream cheese and mascarpone cut through the cloying pumpkin taste that turns some people off. Also I made it with a pecan crust just like a cheesecake. That was a nice twist to a regular pie. I doubled the recipe and made it in a casserole dish but a deep dish pie pan works for a single recipe.

Ingredients:

Crust:

2 cups pecans

1 tbsp. melted butter

pinch of sea salt

1/2 tsp vanilla

1 tsp cinnamon

2 tbsp. Erythritol or Xylitol

Filling:

4 oz cream cheese, softened

4 oz, mascarpone, softened

1 15oz. can pumpkin puree

1/2 cup butter, melted

2 tsp vanilla

3 eggs

2 to 2 1/2 cups powdered Xylitol or Erythritol, depending on how sweet you like it (you can powder it in a high speed blender like a Nutribullet or Vitamix)

1 1/2 tsp cinnamon

1 tsp nutmeg or 1 tsp pumpkin pie spice

1/4 tsp salt

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