Cream Cheese Pumpkin Pie with Splenda
By
Rose Mary Mogan
@cookinginillinois
1
★★★☆☆ 5 votes3
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.
- 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.