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Beat 1 cup of butter with Liquid Splenda equivalent to 1 1/4 cups sugar and 1 teaspoon vanilla. Place in refrigerator to thoroughly chill (at least one hour) while preparing filling.
Lightly butter a 13 X 9 X 2" baking pan. Preheat oven to 300F.
Mix pumpkin, 1 1/2 cups melted butter, liquid Splenda equivalent to 1 cup sugar, 1/4 cup brown sugar substitute, eggs, 1 teaspoon vanilla and 1 teaspoon salt and beat until combined.
Sprinkle 1/4 cup flour lightly over surface of pumpkin mixture, beating constantly, until all has been incorporated.
Increase mixer speed, and continue beating 1 to 2 minutes.
Pour into prepared casserole dish.
Stir together remaining dry ingredients.
Cut in butter, vanilla and liquid Splenda mixture until it resembles coarse crumbs.
Sprinkle over pumpkin filling in baking dish.
Bake for 30 minutes.
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