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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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. 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 |
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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