Instructions

1. Preheat oven to 375°F.
2. Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
3. Line the pie crust with parchment or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 10–12 minutes. Remove the weights and foil, and bake for 5 minutes more. Remove from the oven.
4. In a large bowl, stir together pumpkin, Splenda Sweetener, cinnamon, ginger, salt, cloves, nutmeg, and half-and-half. Add eggs and vanilla extract, stirring until blended. Pour filling into pie crust.
5. Bake for 50–60 minutes or until set in the center. Cool completely on a wire rack.