Reduced Fat Pumpkin Pie

This recipe is adapted from on one found on the Splenda website. The spice combo rocks!! If you wish to use Splenda instead of sugar, substitute ½ to ¾ cup Splenda Granular and 1 TB molasses, for the white and brown sugars. The filling will not brown if splenda is used.

• Ready In: 50 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  refrigerated pie crust
• 1 (15 ounce) can pumpkin puree
• 1⁄3 cup white sugar
• 1⁄4 cup dark brown sugar
• 2  tablespoons cornstarch
• 1⁄2 teaspoon cinnamon
• 1 1⁄2 teaspoons pumpkin pie spice
• 1⁄8 teaspoon salt
• 1⁄2 cup  fat-free half-and-half
• 1⁄2 cup egg substitute
• 3  tablespoons heavy cream
• 1  tablespoon vanilla extract

Directions

1. Preheat oven to 400 degrees F.
2. Place pie crust in 9" pie pan, crimp edges, set aside.
3. Blend pumpkin puree, sugars, cornstarch, spices and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well.
4. Pour into prepared piecrust. Bake in preheated oven for 35 to 40 minutes, or until set in the center and the crust is golden brown.