Ingredients

• 16 ounces cream cheese
• 3 tablespoons unsalted margarine
• 1-1/4 cups graham cracker crumbs
• 5 tablespoons granulated sugar
• 1/4 cup Splenda^® No Calorie Sweetener, granulated
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 3/4 teaspoon pumpkin pie spice

Preparation

1. Preheat oven to 350º F. Set cream cheese out to soften and melt margarine.
2. In a medium bowl combine graham cracker crumbs, 1 tablespoon sugar and melted margarine. Press into bottom or a 9″ spring form pan and bake for 8 minutes. Set aside to cool.
3. In a large bowl, combine cream cheese, Splenda, remaining 4 tablespoons sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs one at a time.
4. Set aside one cup of the cream cheese mixture and pour remaining mixture over pie crust in spring form pan.
5. Combine the cup of cream cheese mixture with pumpkin puree and pumpkin pie spice. Pour over top of the cream cheese filling in the spring form pan.
6. Bake for 30 minutes, or until center of pie is almost set.
7. Cool pie to room temperature. Cover and refrigerate until chilled.

Helpful hints

• Substitute one 9″ prepared graham cracker pie crust instead of the spring form pan and homemade graham cracker crust.
• To reduce fat and cholesterol content substitute 1/2 cup low cholesterol egg product for 2 whole eggs.
• Be sure to use canned pumpkin, not pumpkin pie mix.
• Portions are small due to calorie, fat and sodium content.
• Top each piece of pie with whipped topping before serving if desired.