CRUSTLESS PUMPKIN PIE

Crustless Pumpkin Pie image

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

Provided by Heather Olson

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 8

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
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.
Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.

Nutrition Facts : Calories 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, Sodium 183.4 mg, Sugar 2.4 g