Downeast Maine Pumpkin Cheesecakes, Reduced Glycemic Load & Fat

2 nine-inch crusts:

5 cups Swedish ginger cookies from World Market, in large, red tins, finely-ground

1 and a half cups organic chia seeds, dark

10 TBL organic brown rice bran oil butter substitute, melted

1/2 cup organic stevia powder

Fillings, 2 qty:

2 pounds pureed cottage cheese, organic, pasteurized, from grass-fed only cows, slightly warmed in the microwave/steamed

4 organic, heritage chicken eggs, fresh, Irish-buttered, beaten up

1 and a half cups organic stevia powder

1 cup organic, non-fat, ultrapasteurized, evaporated, condensed, unsweetened milk (canned, from grass-fed cows only)

53 ounces organic, heirloom pumpkin pie puree

3 tsp organic pumpkin pie spice blend

***Serve with Creme Anglaise recipe (another blog posting) overtop the pumpkin cheesecake slices***