Cream Cheese Pumpkin Pie with Splenda

Name: Cream Cheese Pumpkin Pie with Splenda
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 people per pie
Cuisine: American
Ingredients: 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 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

By Rose Mary Mogan
@cookinginillinois

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.

Rating:

★★★☆☆ 5 votes3

Comments:

21 Comments

Serves:

6 people per pie

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

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 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
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How to Make Cream Cheese Pumpkin Pie with Splenda

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.