Crustless Pumpkin Pie

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

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 98 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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