So here's the recipe I used for my pie. For the crust, I crushed a bunch of pecans with my Magic Bullet (the blender, not the dildo) and added some butter. I spread this mixture at the bottom of a springform pan. Here's the actual pie mix. Note: This is modified from Paula Deen's Pumpkin Pie recipe.
* 1 (8-ounce) package cream cheese, softened
* 2 cups pumpkin puree
* 8 packets of Truvia (Stevia)
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup heavy cream
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the stevia and salt, and beat until combined. Add the eggs mixed with the yolks, cream, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the springform pan and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.
Paula Deen had the right idea when she used cream cheese instead of evaporated milk. This is the creamiest, richest pumpkin pie I've ever had.