Crustless Pumpkin Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 97.6 caloriescarbohydrate: 7 gcholesterol: 78.1 mgfat: 6.1 gfiber: 2.1 gprotein: 4.3 gsaturatedFat: 2.4 gservingSize: -sodium: 183.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Crustless Pumpkin Pie
Directions
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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.