Primal Pumpkin Cheesecake

1  cup		pecans
2  tablespoons		butter
2  tablespoons		coconut flour
1/2  teaspoon		salt
1  teaspoon		1 tsp honey
1/3  cup		coconut milk
1/3  cup		heavy cream
4  ounces		neufchatel cheese
1/2		medium banana
3  tablespoons		honey
1  tablespoon		maple syrup
2		eggs
2		egg whites
1  teaspoon		cinnamon and or pumpkin pie spice to taste
1/2  teaspoon		salt to taste.
15  ounces		Libby's Pumpkin - 100% Pure, Canned

Tip: For nutritional information on all the ingredients in Primal Pumpkin Cheesecake just click on each ingredient name. Then adjust the serving size for any Primal Pumpkin Cheesecake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To make the crust freeze the pecans first, then crush them however you like. I put them in a ziploc and pound with a rolling pin. Add the coconut flour, cinnamon and set aside. Melt the butter, add 1 tsp. honey and salt.
Lightly toss the nut mixture with the butter mixture and gently press into a pie pan.


Filling Ingredients
Dump all remaining filling ingredients in a blender and blend until well blended. Pour in pie shell and bake as follows:

preheated 425 degrees for 10 minutes

325 for about 40-50 minutes or until cracks appear on top.
Don't wait for the center to be completely firm, it will set as you cool it.