Pumpkin Crunch Pie

PUMPKIN CRUNCH PIE 1 1/2 c Almonds, chopped or ground 1/4 c Splenda 3 T Butter 1 Vanilla, SF pudding 1 1/2 c Heavy cream 1/2 c Water 1/2 c Pumpkin, solid pack 3/4 t Pumpkin pie spice 1 c Heavy cream 3 Packets splenda or equal Cinnamon for garnish Preheat oven to 400. Lightly spray a 9" pie plate. Melt butter and mix in almonds and sugar sub. Press into pie plate going over the bottom and up the sides. Bake for 10 minutes or until brown. Cool crust completely before preceeding. In a medium bowl, pour in the heavy cream and water. Sprinkle the pudding over this and add the pumpkin pie spice. Beat with mixer until thick. Spread this over the crust. In a bowl, pour in the cream and the sugar sub and beat with an electric mixer until soft peaks form. Spread this over the filling and sprinkle with cinnamon. Keep pie in refrigerator, covered. OPTIONS: add 2/3 c slivered almonds and 2/3 LC mini chocolate chips to the filling