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Crustless Pumpkin Pie

Rated as 4.17 out of 5 Stars

"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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1 h servings 98
Original recipe yields 8 servings (1 9-inch pie)


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

Nutrition Facts

Per Serving: 98 calories; 6.1 7 4.3 78 183 Full nutrition

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Read all reviews 5
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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...

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...

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 sweete...

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...

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.