Crustless Pumpkin Pie recipe

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Ingredients

1 cup granular sucralose sweetener (such as Splenda®)
3 tablespoons almond flour
3 eggs
2 cups canned pumpkin
¾ cup half-and-half
1 ½ teaspoons vanilla extract
1 ½ teaspoons pumpkin pie spice
hot water as needed

Nutrition Info

97.6 calories
carbohydrate: 7 g
cholesterol: 78.1 mg
fat: 6.1 g
fiber: 2.1 g
protein: 4.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 183.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.

  2. Combine sweetener and almond flour in a large bowl, beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish.

  3. Place pie dish into a large baking pan, fill baking pan with about 1/2 inch hot water.

  4. Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie.

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