Pumpkin Pie

By scottsdalejulie

Ingredients

• Pecan Crust:
• Pumpkin Pie
• 2 1/2 cup ground pecans
• 1/2 teaspoon cinnamon
• 2 tablespoons Splenda
• 4 tablespoons melted butter
• Mix ingredients well and press into pie pan.
• Refrigerate for 45 minutes.
• Then place immediately in 350 degree oven.
• Bake 10-15 minutes or until lightly toasted. Watch carefully!
• Let crust cool before filling.
• Pumpkin Filling:
• 3 eggs
• 1 can (15 ounce) pureed pumpkin
• 1/2-3/4 cup Splenda
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 cup heavy cream
• Mix the above filling ingredients together in the order listed.
• Pour into pie pan sprayed with nonstick cooking spray.
• Bake at 375 degrees for 40-45 minutes, until set.
• Let the pie cool, and then top with whipped cream topping.
• Can also be baked in individual custard cups.

Preparation

Step 1

same