I saw it on the Food Network website. I don't have Splenda, but we're staying at the Rio here in Las Vegas tonight so I could probably steal some from the buffet; it'd take quite a bit of gathering to get enough packets together. Have you watched that "Extreme Cheapskates" show?

Low Carb Pumpkin Praline Pie

Praline Crust:

2 tablespoons hot melted butter
1/2 cup finely chopped pecans
1/2 cup sugar substitute (recommended: Splenda)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon

Pie Filling:

1 (15-ounce) can no sugar added pumpkin filling
3/4 cup sugar substitute (recommended: Splenda)
1 tablespoon plus a dash pumpkin pie spice
1 1/4 cups heavy cream
4 eggs
Low Carb Whipped Cream, recipe follows

Preheat oven to 350 degrees F.

Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.

Preheat oven to 425 degrees F.

Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.

Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.

Low Carb Fresh Whipped Cream:

1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.

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Here's another pumpkin pie recipe from the Food Network site, this time supposedly lower calorie over all.

Slimmed Down Pumpkin Pie

Crust:

3/4 cup all-purpose flour
1/2 cup cake flour
1 1/2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/4 cup cold unsalted butter (1/2 stick), diced
1 large egg white
1/4 teaspoon apple cider vinegar
2 tablespoons ice water, plus more as needed
Vegetable cooking spray

Filling:

1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated skim milk
3/4 cup dark brown sugar
2 large eggs, lightly beaten
1/4 teaspoon finely grated orange zest
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries

Directions

To make the crust: In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.

Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.

Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.

Slim down tips

- Spray the pie tin with vegetable cooking spray to assure easy serving

- Top with 2 tablespoons of fat free frozen vanilla yogurt for an additional 23 calories

- This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8

Copyright 2002 Television Food Network, G.P. All rights reserved

Serves:8; Calories: 265; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 8 grams; Total carbohydrates: 41 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 70 milligrams; Sodium: 242 milligrams