Ingredients1 h servings 98 cals
- 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.
Per Serving: 98 calories; 6.1 g fat; 7 g carbohydrates; 4.3 g protein; 78 mg cholesterol; 183 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...