Crustless 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

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.