Cream Cheese Pumpkin Pie with Splenda

Rose Mary Mogan


In making this pie, You can use (4)- 6 ounce Graham Cracker crusts or 2 extra serving size Graham Crusts I wanted to make sure I added a great tasting dessert for those of us that can't have all that sugar, and this is what I came up with, it is a spin off from my original recipe that my husband loves so much. HE BARELELY WAITED TILL it COOLED BEFORE HE DUG INTO IT. Top it with whipped Cream & a pinch of nutmeg if desired. You and your guest will be very pleased with this all time family favorite recipe.The pumpkin Liqueur really does add a little extra kick to the pie.

pinch tips: How to Fold Ingredients



6 people per pie


20 Min


55 Min




6 oz. graham cracker pie crust
16 oz
cream cheese softened room temperature
1 c
splenda granular
3/4 c
splenda brown sugar blend
1/2 tsp
2 large
eggs room temperature
4 large
egg yolks, room temperature
1 stick
butter melted
1 2/3 c
evaporated milk
1/3 c
pumpkin spice liquer( i used hirham walker)
1 Tbsp
vanilla extract
2 tsp
pumpkin spice
2 can(s)
15 ounce each canned pumpkin
2 Tbsp
wondra flour

Directions Step-By-Step

Preheat oven to 350 degrees F.
Combine softened cream Cheese with canned pumpkin and beat till smooth.
Then add splenda granular & Brown sugar blend along with eggs and egg yolks & melted butter & flour. Beat until blended together. Then add milk and pumpkin liquer & beat till blended.
Pour evenly into 4 (6 ounce graham pie shells, or 2 Extra serving size Graham Cracker Pie Shells, and bake in preheated 350 degree F. oven for 50 to 55 minutes till set. Top with whipped cream if desired. Each 6 0z. Pie Crust pie will serve about 6 depending on portion size.Large Graham Pie Shell serves about 8, depending on portion size.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #tasty, #BUTTERY, #low-sugar