-
-
My review
Crustless Pumpkin Pie
19
Heather Olson
"Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 98Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
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...
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.