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Preheat oven to 325 degrees F. Spray a 9-inch pie plate with vegetable cooking spray.
Layer cranberries, 1/3 cup SPLENDA® Sugar Blend, and pecans in pie- plate.
Beat eggs at medium speed with an electric mixer 2 minutes; gradually add SPLENDA® Sugar Blend, beating well. Add flour and butter beating at low speed until blended. Spoon batter over cranberry mixture. Bake 60 minutes or until crust is golden. Serve warm or at room temperature.