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Crustless Pumpkin Pie

Crustless Pumpkin Pie

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
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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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WALLFLOWER71
2

WALLFLOWER71

8/10/2013

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!

Nichole Cox Skyles
0

Nichole Cox Skyles

10/14/2013

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!

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