Pumpkin Pie Quiche

• 29 ounces pumpkin (I use 1 can Libby's 100% Pumpkin)
• 8 eggs
• 2 tablespoons vanilla
• 4 teaspoons pumpkin pie spice
• 13 cup Splenda sugar substitute
• 8 ounces cream cheese (1 block)
• 1 tablespoon vanilla
• 3 tablespoons Splenda sugar substitute

1. Mix pumpkin, eggs, 2 Tbsp vanilla, pumpkin pie spices, and 1/3 cup Splenda until well mixed and smooth.
2. Pour into a quiche dish or cake pan - lightly grease if necessary - I don't when I use a round Teflon cake pan.
3. Cook in oven for 1 hour at 350F.
4. While the quiche is cooking make the topping by beating on high speed with a mixer: Cream cheese, 1 Tbsp vanilla, and 3 Tbsp Splenda, until very creamy and smooth.
5. Let father-in-law lick the beaters when done.
6. (He made me add that part).
7. When quiche is done (toothpick method), cut into slices and serve hot with a dollop of topping on the top.

pumpkin, eggs, vanilla, pumpkin pie spice, splenda sugar substitute, cream cheese, vanilla, splenda sugar substitute

Taken from www.food.com/recipe/pumpkin-pie-quiche-270046 (may not work)