Preheat the oven to 350. Spray a 9-inch pie place with non-stick cooking spray.

In a medium-sized bowl, whisk together the flour, Splenda, and salt. Add the butter and use a pasty blender to mix together until the mixture resembles coarse crumbs.

Add the water and stir until the dough is moistened and your can form it into a ball.

Press the dough evenly across the bottom and up the sides of prepared pie plate. Use a fork to lightly prick the bottom of the crust several time. Also, use the fork to crimp the edges of the crust.

Par-bake the crust 12-15 minutes, until light golden brown.

In a medium-sized mixing bowl, whisk the eggs. Stir in the pumpkin, spices, Splenda, and salt until well blended.

Slowly stir in the heavy whipping cream until completely blended.

Pour the filling into the prepared crust.

Bake until the filling is set, and is lightly browned on top, 45-50 minutes.

Allow to cool completely before cutting and serving.

Serve with whipped cream, if desired.