Categories: Desserts, October2011, Pumpkin, Thanksgiving, pie
Ingredients
- 2 packages (8 oz. each) light cream cheese (not fat free)
- 1/4 cup sugar
- 1/4 cup Splenda
- 1/2 tsp. Vanilla extract (I used a bit more)
- 2 eggs
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. apple pie spice (recipe called for a pinch each of ground nutmeg and cloves, but I didn't have any cloves)
- 1 (9-inch) purchased graham cracker crust
- (get the lowest sugar crust you can find)
- whipped cream (optional, I didn't think it needed it)
Directions
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Preheat oven to 325F. In large bowl combine softened cream cheese, sugar, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of graham cracker crust.
-
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer in the crust. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.