Individual Pumpkin Pies
Serves 8

Ingredients
1 prepared recipe Simple Nut Crust
3 eggs
¾ cup granulated Splenda
½ teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
pinch of fine salt
1 ½ cups canned pumpkin
1 ½ cups half and half
1 tablespoon ground cinnamon plus 1 tablespoon granulated Splenda, for dusting

Directions

1. Bake Simple Nut Crust in 8 individual small custard cups; use while still warm.
2. Increase oven temperature to 375 degrees.
3. In a saucepan, beat the eggs with the Splenda. Add the spices and salt and stir to mix.
4. Stir in the canned pumpkin and the half and half.
5. Warm over medium-low heat until hot, but do not boil.
6. Evenly divide the pumpkin mixture among the 8 custard cups.
7. Place filled cups on a baking sheet and bake for 30 minutes.
8. The cooked filling should be moist, and quiver when tapped.
9. Cool on a rack.
10. Serve with a dollop of whipped cream and a dusting of cinnamon-Splenda.