Preheat oven to 325 degrees.

In a food processor or NutriBullet, mill the pecan halves with the coconut flour and 1/4 tsp pumpkin pie spice.  Mix in vanilla extract.  Divide evenly into 10 silicone baking cups and press into bottom to form crust.  Set aside.

In a food processor or Nutribullet, blend cottage cheese, pumpkin puree, 1/2 cup Greek yogurt and 1 1/2 egg whites until smooth.  Then add protein powder, 2 packets of Truvia and 1/4 tsp pumpkin pie spice and blend until smooth.  Pour evenly into baking cups, leaving about 1/4 inch space at the top of the cups.  Gently tap on counter top to release any air bubbles.

In a small dish, whisk together 1/2 egg white (about 1 tbsp), 1 tbsp Greek yogurt and 2 packets Truvia.  Place cheesecake cups into larger glass baking dish, then spoon egg white mix in top and swirl with a toothpick.

Fill bottom of baking dish with water until almost even with the top of the cheesecake filling.  Bake at 325 degrees for 25-28 minutes or until centers of cheesecake are still a little jiggly (like Jello).

Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least two hours before serving (best if allowed to set overnight).