Ingredients
Scale
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup flour (such as spelt, oat, white, sorghum, or almond)
- 1/2 cup sugar or unrefined sugar or granulated erythritol
- 1 tbsp flaxmeal or 2 tsp cornstarch (can be omitted if serving pie in a bowl)
- optional 2 tbsp oil or almond butter for richness
Instructions
- Preheat the oven to 400 F.
- Grease a 10 or 9-inch round pan.
- In a large mixing bowl, whisk all ingredients well.
- Pour into the pan.
- Bake for 35 minutes.
- Let cool completely.
- Transfer uncovered to the fridge to set for at least 6 hours before slicing.
Notes
- The pie will still be gooey after baking but firms up in the fridge.
- You can omit flaxmeal or cornstarch if serving in a bowl.
- Add optional oil or almond butter for extra richness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 15g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg