1/3 cup Soft Butter
1/3 cup SplendaŽ, granular
1 1/2 Tbsp BiPro, natural unflavored
1/4 cup Water
1 1/4 cup Flour

3/4 SplendaŽ, granular
3 Tbsp BiPro, natural unflavored
2 - 8 oz packages Reduced Fat Cream Cheese
1 - 16 oz can Pumpkin
3/4 tsp each Cinnamon, Cloves, Ginger, and Nutmeg

Crust Directions:

Cream butter and SplendaŽ until fluffy.
Add BiPro and water and blend.
Add flour and mix well.
Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
Bake at 350°F for 5 minutes.
Filling Directions:

Blend together SplendaŽ and BiPro. Add reduced fat cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
Pour filling into crust.
Bake at 350°F for 45 minutes or until firm.
Let cool before removing sides of pan.