Leslie Ferrell Kirby
1 15 oz can of pumpkin purée
3/4 cup baking splenda not packets
1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice
3/4 cup heavy cream
Mix all together (best if everything’s at room temp)
Pour into a well sprayed pie pan
Bake 350′ for 35-40 min.
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