Cranberry-Orange Almond Crunch Pumpkin Pie

1. Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

3. To serve, top with Cranberry-Orange Almond Crunch. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

4. Cranberry-Orange Almond Crunch: In a small bowl combine 1/2 cup lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start); 1/3 cup coarsely chopped almonds, toasted; 1/4 cup dried cranberries; and 1/2 teaspoon finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)

Sugar Substitutes
Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.PER SERVING WITH SUBSTITUTE: Same as above, except 113 cal., 19 g carb. Exchanges 1.5 other carb., 1 carb choice