Cream Cheese Pumpkin Pie with Splenda
By
Rose Mary Mogan
@cookinginillinois
1
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:
Serves:
6 people per pie
Prep:
20 Min
Cook:
55 Min
Method:
Bake
Ingredients
-
46 oz. graham cracker pie crust
-
16 ozcream cheese softened room temperature
-
1 csplenda granular
-
3/4 csplenda brown sugar blend
-
1/2 tspsalt
-
2 largeeggs room temperature
-
4 largeegg yolks, room temperature
-
1 stickbutter melted
-
1 2/3 cevaporated milk
-
1/3 cpumpkin spice liquer( i used hirham walker)
-
1 Tbspvanilla extract
-
2 tsppumpkin spice
-
2 can(s)15 ounce each canned pumpkin
-
2 Tbspwondra flour
How to Make Cream Cheese Pumpkin Pie with Splenda
- 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.
