1 cup granular sucralose sweetener (such as Splenda)
3 tablespoons almond flour
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.by