Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine the pecans, sugar and butter; press into the bottom of pie shell. prick sides of pastry with a fork. bake at 450°f for 10 minutes; cool for 5 minutes. combine first eight filling ingredients; stir in pumpkin. gradually add cream. pour into pie shell. if desired, sprinkle chopped pecans on top. bake at 350°f for 45-50 minutes or until a knife inserted near the center comes out clean. cool completely. store in the refrigerator.

Target recipe: preheat oven to 375°f. place the frozen tart shells on two baking sheets. place 1/2 tsp of skor bits in each tart shell. place 1/2 tsp chocolate shavings in each shell. in a bowl combine remaining ingredients mix with whisk. pour into each tart shell (they will be very full). top each tart with a pecan half. bake for twenty minutes switching the baking sheets halfway through. keeps for a couple of days in a sealed container and also freezes well.