Ingredients:

  • 1.5 cups raw pecans
  • 1/4 cup maple syrup
  • 1 tbsp melted coconut oil
  • 1/4 tsp sea salt
  • 16 oz low-fat cream cheese, softened
  • 1 cup plain Greek yogurt, strained
  • 3/4 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup heavy whipping cream, whipped to stiff peaks
  • 1 pinch ground cinnamon
  • 12 toasted pecan halves

Instructions:

  1. Pulse pecans, maple syrup, coconut oil, and salt in a food processor until a coarse, sticky crumble forms. Firmly press the mixture into the bottom of a 9-inch springform pan using the back of a spoon. Place in the freezer for 10 minutes to flash-set.
  2. Cream together the softened low-fat cream cheese and Greek yogurt until the mixture is completely smooth and devoid of lumps.
  3. Fold in the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract, beating on medium speed until the batter is a smooth, pale-orange ribbon.
  4. In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula to maintain aeration.
  5. Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight, until firm.
  6. Garnish the top with the remaining whipped cream, a pinch of ground cinnamon, and 12 toasted pecan halves.