The Great Pumpkin Pumpkin Pie Recipe

  • 1/2 package refrigerated piecrust (15 ounce package)
  • 1 can pumpkin (15 ounce can)
  • 3/4 cup Splenda No Calorie Sweetener, Granulated
  • 1/3 cup brown sugar
  • 2 teaspoons Ground Cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon Salt
  • 1/8 teaspoon ground cloves
  • 3/4 cup half-and-half
  • 3 eggs, lightly beaten (large)
  • 1 teaspoon vanilla extract
1. Preheat oven to 375°

2. Unfold pie crust; press out fold lines. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.

3. Stir together pumpkin and next 7 ingredients until blended. Add eggs and vanilla extract, stirring until blended. Pour into pie crust.

4. Bake for 50-60 minutes or until set in the center. Cool completely on a wire rack.

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