Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

cook:
50 mins
total:
1 hr
prep:
10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

98 calories; protein 4.3g; carbohydrates 7g; fat 6.1g; cholesterol 78.1mg; sodium 183.4mg. Full Nutrition
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