Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 9-inch pie
Ingredients: 1 cup granular sucralose sweetener (such as Splenda®); 3 tablespoons almond flour; 3 eggs; 2 cups canned pumpkin; ¾ cup half-and-half; 1 ½ teaspoons vanilla extract; 1 ½ teaspoons pumpkin pie spice; hot water as needed

Rating: 4.29 stars

7 Ratings
6 Reviews
2 Photos

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

By Heather Olson

Gallery

Recipe Summary

prep:

10 mins

cook:

50 mins

total:

1 hr

Servings:

Yield:

1 9-inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 cup granular sucralose sweetener (such as Splenda®)
3 tablespoons almond flour
3 eggs
2 cups canned pumpkin
¾ cup half-and-half
1 ½ teaspoons vanilla extract
1 ½ teaspoons pumpkin pie spice
hot water as needed

Directions

Step 1

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

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Step 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.
Step 3

Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
Step 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; protein 4.3g; carbohydrates 7g; fat 6.1g; cholesterol 78.1mg; sodium 183.4mg. Full Nutrition

Reviews (6)

Most helpful positive review

WALLFLOWER71

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

Helpful

(10)

Most helpful critical review

kathryn5

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

Helpful

(1)

7 Ratings

5 star values: 5
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

WALLFLOWER71

08/10/2013

Helpful

(10)

Nichole Cox Skyles

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

Helpful

(3)

kathryn5

03/10/2019

Helpful

(1)

globaljuju

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

Helpful

(1)

Linny

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

Margo

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

Back to Crustless Pumpkin Pie

All Reviews for Crustless Pumpkin Pie

- of Reviews

Crustless Pumpkin Pie

Servings Per Recipe: 8
Calories: 97.6

% Daily Value *

protein: 9 %

carbohydrates: 2 %

dietary fiber: 9 %

sugars:

fat: 9 %

saturated fat: 12 %

cholesterol: 26 %

vitamin a iu: 194 %

niacin equivalents: 8 %

vitamin b6: 5 %

vitamin c: 5 %

folate: 4 %

calcium: 5 %

iron: 7 %

magnesium: 7 %

potassium: 5 %

sodium: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Crustless Pumpkin Pie

1 of 6

All Reviews

WALLFLOWER71

08/10/2013

Helpful

(10)

Nichole Cox Skyles

10/14/2013

Helpful

(3)

kathryn5

03/10/2019

Helpful

(1)

globaljuju

11/25/2016

Helpful

(1)

Linny

10/13/2020

Margo

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.

1 of 2 Crustless Pumpkin Pie

RevMom

2 of 2 Crustless Pumpkin Pie

WALLFLOWER71

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Crustless Pumpkin Pie

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Recipe Summary

Ingredients

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Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Crustless Pumpkin Pie

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Include these ingredients

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Crustless Pumpkin Pie

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

Most helpful positive review

Most helpful critical review

All Reviews for Crustless Pumpkin Pie