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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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
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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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2013
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 tastes delicious. This is a great low glycemic-load recipe, definitely a keeper for us! Read More
(10)

Most helpful critical review

Rating: 1 stars
03/11/2019
Maybe I used the wrong sweetener. am so disappointed. I thought his would be a home run so I made a double batch. The sweetening in it was horrible. I used a new bag of Splenda granulated sweetener made with Stevia. I followed the recipe exactly. The flavor of the sweetener is uneven and unpleasant. It left a lingering aftertaste. I am disappointed and will likely through most of it out. I ll save a bit to taste again another day. Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/10/2013
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 tastes delicious. This is a great low glycemic-load recipe, definitely a keeper for us! Read More
(10)
Rating: 5 stars
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 this Thanksgiving! Read More
(3)
Rating: 1 stars
03/10/2019
Maybe I used the wrong sweetener. am so disappointed. I thought his would be a home run so I made a double batch. The sweetening in it was horrible. I used a new bag of Splenda granulated sweetener made with Stevia. I followed the recipe exactly. The flavor of the sweetener is uneven and unpleasant. It left a lingering aftertaste. I am disappointed and will likely through most of it out. I ll save a bit to taste again another day. Read More
(1)
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Rating: 5 stars
11/25/2016
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 glass pie dish so I baked it in my round glass casserole dish for an extra fifteen minutes and it came out smooth and creamy and light and fluffy. Gorgeous! Totally didn't need the whipped cream I made for it. Thanks so much for this recipe! (I didn't have pumpkin pie spice either so I stole a list of spices from a different recipe - I don't remember which one but I'm sure it's similar). Read More
(1)
Rating: 5 stars
10/13/2020
I used only a third of the sugar and used coconut palm sugar as it is low glycemic. I also used heavy cream as that is what I had on hand. Also used fresh pumpkin instead of canned. It came out so good! This is my new recipe to make for Fall. Read More
Rating: 4 stars
11/23/2018
I did not have Almond Flour but used Coconut Flour instead. I also substituted a 1/4 cup Heavy Cream w/ 1/2 cup half-n-half. Read More
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