cream cheese pumpkin pie with splenda

Name: Cream Cheese Pumpkin Pie with Splenda
Prep time: 20 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 4 - 6 oz. graham cracker pie crust; 16 ounce(s) cream cheese softened room temperature; 1 cup(s) splenda granular; 3/4 cup(s) splenda brown sugar blend; 1/2 teaspoon(s) salt; 2 large eggs room temperature; 4 large egg yolks, room temperature; 1 stick(s) butter melted; 1 2/3 cup(s) evaporated milk; 1/3 cup(s) pumpkin spice liquer( i used hirham walker); 1 tablespoon(s) vanilla extract; 2 teaspoon(s) pumpkin spice; 2 can(s) 15 ounce each canned pumpkin; 2 tablespoon(s) wondra flour

(5 RATINGS)

82 Pinches 4 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Nov 20, 2012

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.

Rate

prep time 20 Min

cook time 55 Min

method Bake

yield 6 people per pie

Ingredients

4 - 6 oz. graham cracker pie crust
16 ounces cream cheese softened room temperature
1 cup splenda granular
3/4 cup splenda brown sugar blend
1/2 teaspoon salt
2 large eggs room temperature
4 large egg yolks, room temperature
1 stick butter melted
1 2/3 cups evaporated milk
1/3 cup pumpkin spice liquer( i used hirham walker)
1 tablespoon vanilla extract
2 teaspoons pumpkin spice
2 cans 15 ounce each canned pumpkin
2 tablespoons wondra flour

How To Make cream cheese pumpkin pie with splenda

Step 1

Preheat oven to 350 degrees F.

Step 2

Combine softened cream Cheese with canned pumpkin and beat till smooth.
Step 3

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.
Step 4

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.
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