1/3 cup Splenda Granulated
1 tbsp honey, optional
1 1/2 tsp pumpkin pie spice
2 eggs, lightly beaten
1 tsp vanilla extract
3/4 cup fat-free evaporated milk
Preheat oven to 350 degrees.
Lightly grease an 8-inch springform pan; set aside.
In a medium mixing bowl combine the pumpkin, Splenda, honey, and pumpkin pie spice. Add the eggs and vanilla extract; beat lightly just until combined. Gradually stir in the milk.
Pour the mixture into the prepared springform pan.
Bake at 350 degrees for 45 to 50 minutes or until the center appears set when gently shaken. Remove from oven and cool on a wire rack for 1 hour. Cover and chill for at least 2 hours but up to 24 hours before cutting to serve.
To serve, loosen from sides of pan by running a thin metal spatula or knife around the edge; remove sides of pan.
Cut pie into 8 wedges to serve. Top each wedge with a dollop of sugar-free frozen whipped topping, thawed and sprinkled with cinnamon, if desired.