Serves 8

15 ounces pumpkin, canned
6 ounces cream
6 ounces water
1 cup Splenda
1/4 cup dark Agave
4 whole eggs
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup pecan halves

Mix all ingredients together in the blender except pecans

Blend until smooth (does not take long)

Place into a 9" greased pie plate and bake at 325 for 45 minutes

Remove from oven and place pecan halves around pie and bake another
ten minutes or until knife comes clean when placed into center of pie