Crustless Pumpkin Pie

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Try this water-bath baking technique for a pie with a custard-like texture.Crustless-Pumpkin-Pie


1 cup granular sucralose sweetener (such as Splenda)

3 tablespoons almond flour

3 eggs

2 cups canned pumpkin

¾ cup half-and-half

1½ teaspoons vanilla extract

1½ teaspoons pumpkin pie spice

hot water as needed


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 ½ inch hot water.

Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.

Recipe submitted by Heather.

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