Crustless Pumpkin Pie Recipe - Allrecipes.com
Crustless Pumpkin Pie Recipe
  • READY IN 1 hr

Crustless Pumpkin Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Aug 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!

 
Oct 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!

 

2 Ratings

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Nutrition

  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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