Thanksgiving would not be Thanksgiving for some folks without Pumpkin Pie. See below more substantial crust ideas. Powdered erythritol may be used in combination with Splenda Granular, if desired – tastier!

1/2 cup ground pecans (125 mL)
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp oat, OR spelt flour (15 mL)
2 tbsp butter, melted (25 mL)
1 egg yolk
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
1/3 cup SPLENDA® Granular (75 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
3/4 cup SPLENDA® Granular (175 mL)
1 tsp cinnamon (5 mL)
1/2 tsp ginger (2 mL)
1/4 tsp nutmeg, (optional) (1 mL)
1/2 cup half-and-half cream (125 mL)
1/2 cup whipping cream (125 mL)

Crust: In medium bowl, combine pecans, SPLENDA® Granular and oat or spelt flour. Stir in butter and egg yolk. Spread in 9-inch (23 cm) pie plate. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes.

Cream Cheese Layer: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, SPLENDA® Granular, egg and vanilla extract until smooth. Pour over crust evenly.

Pumpkin Layer: In medium bowl, combine pumpkin, eggs, SPLENDA® Granular, cinnamon, ginger and nutmeg. Beat well with wire whisk. Whisk in half-and-half cream and whipping cream. Pour over Cream Cheese Layer. Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean. Garnish with whipped cream and additional pecan halves, if desired.

Yield: 10 servings, 1 serving:183.5 calories; 5.4 g protein; 14,9 g fat; 7.0 g carbs
Graham Cracker-Like Crust:
1 cup Low-Carb Bake Mix
1 cup ground almonds
½ cup butter, melted
1 Splenda packets

Or, simply start with 1 ½ cups ground almonds, ¼ cup vanilla whey protein and 2 tbsp vital wheat gluten or oat flour, Splenda to taste and enough butter to moisten.