cream cheese pumpkin pie with splenda

Ingredients For cream cheese pumpkin pie with splenda

• 4

  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

  salt
• 2 lg

  eggs room temperature
• 4 lg

  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

  15 ounce each canned pumpkin
• 2 Tbsp

  wondra flour