Crust:

2 c. shelled raw pecans
1/4 tsp. salt
2 1/2 tbsp. Splenda
1 1/2 tsp. blackstrap molasses
4 tbsp. butter, melted
2 tbsp. water

Pumpkin Pie Filling:

1 (15 oz.) can pumpkin
1 1/2 c. heavy cream
3 eggs
3/4 c. Splenda
1/2 tsp. salt
2 tsp. blackstrap molasses
1 tbsp. pumpkin pie spice

Preheat the oven to 350°F. Put the pecans and salt in a food processor with the S blade in place. Pulse until the pecans are chopped to a medium consistency. Add the Splenda, molasses and butter and pulse again until well blended. Add the water and pulse again, until well combined. At this point, you'll have a soft, sticky mass. Spray a 10-inch pie plate with nonstick cooking spray or butter it well. Turn the pecan mixture into it and press firmly in place all over the bottom and up the sides by 1 1/2-inches or so. Try to get it an even thickness with no holes and if you wish, run a finger or a knife around the top edge to get an even, nice-looking line.

Bake for about 18 minutes. Cool.

Increase the oven temperature to 425°F. Combine the pumpkin, heavy cream, eggs, Splenda, salt, molasses and spice in a bowl and whisk together well. Pour into the prebaked and cooled pie shell.

Bake for 15 minutes; lower the oven temperature to 350°F and bake for an additional 45 minutes. Cool and serve with whipped cream.