Combine flour, SPLENDA® Brown Sugar Blend and salt in a large bowl. Work butter and shortening into the flour with a pastry cutter or by pulsing in a food processor until a rough, crumbly texture. Add 3 tbsp (45 mL) of the water and mix or pulse to bring dough together, adding a little more water as needed. Shape dough into a disk and chill for an hour before rolling.
Preheat oven to 400°F (200°C).
On a lightly floured surface, roll out dough to just under 1/4-inch (5 mm) thick. Dust the bottom of a 9-inch (23 cm) pie shell with flour and line with dough. Trim edges and crimp edges. Chill while preparing filling.
Whisk pumpkin with SPLENDA® Brown Sugar Blend, molasses spices and salt. Whisk in eggs, then whipping cream. Pour into chilled pie shell.
Bake for 10 minutes, then lower temperature to 350 °F (180 °C) and bake for 30 to 40 minutes, until filling puffs just a little around edges but still has a bit of jiggle in centre when moved. Allow to cool to room temperature, then chill completely.
To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300°F (110°C) oven for 15 minutes before slicing. Serve with spiced whipped cream.