Low-Sugar Pumpkin Cheesecake Pie

Ingredients

• 2 pkg. cream cheese softened at room temperature for about 30 minutes
• 1 C sweetener of your choice
• 1/4 cup brown sugar
• 1 T vanilla
• 4 eggs
• 1 cup canned pumpkin puree
• 1/2 cup sour cream
• 1 tsp. Cinnamon
• 1/2 tsp. apple pie spice
• 1 purchased graham cracker pie crust
• Whipped cream for serving, optional

Directions

1. Heat the oven to 325F/160C. Take the cream cheese out of its wrappers and leave it at room temperature for about 30 minutes so it can soften.
2. Once the cream cheese is soft, place it in a bowl with the Splenda, brown sugar, and vanilla. Beat with a hand mixer until everything is blended together well.
3. Add the eggs one at a time, mixing for about 10 seconds after each one goes in.
4. Add the canned pumpkin, sour cream, cinnamon, and apple pie spice. Beat again until the filling is smooth and fully combined.
5. Turn up the metal rim around the purchased graham cracker crust, then add the filling, stopping when it reaches the very top. If your pie shell is smaller, put the extra filling into a glass or crockery dish coated with non-stick spray and bake it separately.
6. Move the pie gently into the oven and bake for 50-60 minutes, until it is mostly set and the top is just beginning to brown. It should still have a little jiggle when you take it out.
7. Cool the pie for at least 30 minutes.
8. Transfer it to the refrigerator and chill for several hours or overnight. Serve with whipped cream, if you like.