Splenda Pumpkin Pie

Tip 1: Pumpkin pie is considered a "custard" pie, and the best way to insure a crust which won't get soggy is to partially "blind bake" the crust. After lining the pie plate with the raw crust, grab a fork, and using the tines, make indentations inside the bottom and sides of the crust. Line the inside with a double thickness of aluminum foil, including up the sides. If you have pie weights, distribute them evenly onto the aluminum foil. If not, use a layer of uncooked rice or dry beans. Doing this keeps the crust in place while you par-bake it. Bake the crust in a 400* oven for 6 to 8 minutes, just until the bottom of the crust no longer looks raw. After taking it out of the oven, carefully remove the foil and the weights, and reset your oven temp to 425*. (You can save the rice or beans for another time when you need a pie crust weight, or discard them because they won't be good to eat after baking in the oven. ) While the crust is still warm, pour the pumpkin filling inside, and return to the oven to finish baking. Tip 2: When baking a custard pie, adding moisture to the oven is important. Place a large glass or ceramic dish with at least 2-inch raised sides on the rack underneath where you will place the pie, and add very hot water at least halfway up. As the water evaporates during baking , it will add moisture to the dry oven air and prevent the custard from cracking. (Do not use a metal pan, the water will discolor the metal. )