Pumpkin Pecan Pie

Powell Favorite Pecan Pumpkin Cheesecake - Get the recipe at http://HeidiPowell.net/3688

I can’t believe October is already here! What does this mean for most of us? Baking season and holiday festivities (along with those unwanted holiday pounds) are waiting for us around the next corner. While we could always try to resist the deliciousness of pies, cookies, and festive foods, I must say this method is not for me. You tell me I can’t have a cookie…I will want it even more! I am a believer in the occasional indulgence without overdoing it! If I can find or create a healthier version of my favorite dessert, this is a huge bonus! This holiday season, I’ll be sharing healthier versions of my favorite recipes so you can enjoy the holidays without breaking the calorie meter!

First up, three of my favorite things combined into one: pecans + pumpkin + pie = one heck of a decadent (and lower calorie) pecan pumpkin pie! Before I realized there was a healthier version of this pie, I was consuming over 400 calories per slice (ouch!). With a little tweaking and a few substitutions, the calorie count was reduced to 279 for this heavenly treat .

So, if you have any interest in leaving some of the guilt out of those guilt-free days, give this recipe a try!

Pumpkin Pecan Pie
Serves 12

What you’ll need:

2 cups low-fat graham crackers, crushed until fine
1/2 cup melted butter

Pumpkin Cheesecake Filling
4 oz low-fat cream cheese
3 tablespoons maple syrup
1 tablespoon Splenda OR Baking Stevia
4 egg whites
1/2 cup canned pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Dash of salt

Pecan Topping
1 large egg
1/2 cup agave syrup
1/2 tablespoon maple syrup
2 tablespoons Splenda OR Baking Stevia
2 tablespoons almond flour
1/4 teaspoon salt
3/4 cup chopped toasted pecans

How to make it:

Make the crust
Preheat your oven to 325* F. Place crushed graham crackers in a large bowl and pour melted butter over the crackers. Mix together well until all of the crumbs are coated with butter.

In a 9-inch pie pan, cover the bottom and sides of the pan with the crumb mixture. Bake until golden brown, about 15-20 minutes. Let cool.

Make the Pumpkin Cheesecake Filling
In a mixing bowl, cream together the cream cheese, Splenda and maple syrup until very smooth. Add the pumpkin puree, cinnamon, nutmeg and salt and continue mixing scraping bowl periodically. Add eggs, gently mixing until incorporated. (Do not over mix.) Pour into the crust and place in the freezer. Freeze just until it is firm to the touch. (The freezing will keep the pecan mixture on top of the pie and not sink into the pumpkin mixture.)

Make the Pecan Topping
Preheat oven to 350* F. In a large bowl, whisk together all of the pecan filling ingredients until well mixed. Pour the topping mixture onto the frozen pie and place it in the oven. Bake for 20 minutes then open oven, rotate the pie 90 degrees, close door, and continue baking for another 23-28 minutes, or until the filling doesn’t move when jiggled.

Allow the pie to cool before serving. Enjoy!

What’s in it:
Each slice has 279 calories, 5g protein, 31g carbs, 16g fat, 2g fiber and 277mg sodium


  1. Donna - October 21, 2013

    I have a concern for my pie pan which is glass….if i freeze it and put in the oven will this be a problem? What type of pan did you use?

  2. margie - October 18, 2013

    this sounds so good, gotta try this

  3. Ashley - October 6, 2013

    You just made my day! Will definitely try this one out for my fiance. Can’t wait to see other holiday treats you post!

  4. Karen - October 5, 2013

    Soooooooo good ! Adding this to the holiday list!

  5. Erica green - October 3, 2013

    How do you store this? Do you have to put it in the fridge?

  6. Dora - October 3, 2013

    I think I’ll make this for Thanksgiving…but with the crust out of almond meal. It’s less carby than graham crackers and still makes a delicious crust.

  7. leslie - October 3, 2013

    I’m 66 years old… have fought weight most of my life. Just lost 50 lbs thru my TOPS chapter. Need to lose another 70. I’m stuck right now. and frustrated. THis is a great recipe but doubt if I would use butter in the crust. Thanks for sharing.

  8. Liz Engel - October 3, 2013

    Definitely trying this!

  9. Frances - October 2, 2013

    I cannot wait to try this! Thanks so much for sharing!

  10. Julie - October 2, 2013

    Is this diabetic friendly? It doesn’t list sugars in calorie break down.

  11. A Larsen - October 2, 2013

    I wonder if you could nix the crust and use the pecan mix as a crust with the pumpkin cream cheese on top?

  12. Michelle - October 2, 2013

    This looks delish. My only request is that as a health advocate you would do some research on Splenda- and stop recommending it. In fact, I think you should do a whole blog on why people should avoid this poison.

  13. Kristen Tatman - October 2, 2013

    This looks so good! What would you recommend for the butter- I tend to use Earth Balance- would that work? Thanks for the great recipes!

  14. Tracy - October 2, 2013

    This sounds great, but 12 slices?

  15. Bunny - October 2, 2013

    The recipe sounds wonderful, but my question is about the plate the pie slice is on – what design/brand is it? I LOVE it!

  16. Doreen K. - October 2, 2013

    For the 1/2 can of pumpkin, is that the 15oz size? THKS for this recipe…my life is ALL THINGS PUMPKIN!!! 😉

    • admin - October 2, 2013

      It actually says 1/2 CUP canned pumpkin. You’ll have some left over even in the 15oz size.

  17. Mary Fioretti - October 2, 2013

    Having a little bakeoff this month. I’ll be sharing this with others and making it. Sounds amazing.

  18. Hope - October 2, 2013

    I cannot wait to make this! I will be making it at home to try it before making it for family on Thanksgiving. I love your recipes and fitness tips! You and Chris are an amazing inspiration to me and many others!! Thanks for sharing yourself with the world!! Good luck on the rest of your pregnancy!!

  19. Patty Welch - October 2, 2013

    Looks Yummy!! Im gonna have to try this!

  20. Lucie - October 2, 2013

    Is there a substitution for dairy? I am lactose intolerant.

  21. Stephanie - October 2, 2013

    This sounds like a little bit of heaven, and no one will realize that this treat is healthier than its traditional counterparts!

  22. Patti Jo - October 2, 2013

    Can’t wait to try this. Me & my hubby will love this no doubt about it!!! Can’t wait for you to share more “guilt-free recipes!!!

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