Excellent pumpkin pie flavor and creamy texture, plus it was super easy! I replaced half the sugar with Splenda and it came out great. Also added a dash of nutmeg and ground cloves to the pumpkin mixture, as well as some cinnamon to the crust. I'm also going to try making the crust with crushed gingersnaps next time, just as a spicier alternative. It didn't seem like I could taste the cream cheese layer, but maybe it's just one of those things that you can't taste until it's gone. Looked very pretty with the layers though, and held together well.
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