Crustless Pumpkin Pie Best Dishes

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Crustless Pumpkin Pie

"Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie."

Ingredients :

1 cup granular sucralose sweetener (such as Splenda®)
3 tablespoons almond flour
3 eggs
2 cups canned pumpkin
3/4 cup half-and-half
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
hot water as needed

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

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.

Notes :

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