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My review
Crustless Pumpkin Pie
13
Heather Olson
"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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Ingredients
1 h servings 98Original recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
8/10/2013
Made as is with the exception of light cream in place of half & half (it's what I had on hand) and scant 1/3 cup of Truvia in lieu of 1 cup of Splenda. Set up beautifully; looks, smells, and ta...
10/14/2013
When I was diagnosed with gestational diabetes, the thought of not having dessert on Thanksgiving Day depressed me. I tested this recipe prior and absolutely love it! I can't wait to have it thi...
11/24/2016
This was an AMAZING recipe! No fuss, no muss, no weird ingredients (I used half milk and half cream, as I didn't have any half-and-half). Perfect amount of vanilla and eggs. I didn't have a glas...