Crust:
¾ c pecans, finely chopped
2 TBSP butter
½ pkg splenda

Filling
8 oz. cream cheese (only had 7 oz.)
¼ c SF maple syrup
scant ¼ cup Splenda
3 eggs
1 ¾ c pumpkin (1 can)(NOT pumpkin pie filling!)
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1 tsp vanilla
½ tsp salt

Preheat oven to 325 degrees (F)

Heat crust ingredients in skillet until pecans are golden brown. Spread in bottom of 8" square baking pan.

In large mixing bowl, beat cream cheese, maple syrup, Splenda and eggs until well mixed and frothy. Add the pumpkin and beat well. Add the spices and salt and beat well again.

Gently pour the filling over the nuts in the bottom of the baking pan.

Bake until set and toothpick or knife inserted comes out clean (approximately 25 minutes).

I worked out the carb count and then lost it, but it's very low.

Everyone liked it; this recipe is definitely a keeper.