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Ingredients
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup flour (almost any will work, including all-purpose gluten-free, but not coconut flour)
- 1/3 cup xylitol or brown sugar
- 1 15 oz can pumpkin puree
- 3/4 cup non-dairy milk of choice
- 2 Tablespoons oil, optional
- 1 teaspoon Ener-G egg replacer powder (I have heard cornstarch works, but I haven’t personally tried it.)
- 2 1/2 teaspoons pure vanilla extract
Ingredients
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Instructions
- Preheat oven to 400 F.
- Grease a 10-inch round pan.
- In a large mixing bowl, combine first 6 ingredients, and stir very well.
- In a separate bowl, combine all liquid ingredients with the Ener-G or flax egg replacer, and whisk.
- Pour wet into dry, stir to combine; pour into the pan and bake 35 minutes. (It might still be gooey after baking, but that’s ok.)
- Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.
Recipe Notes
Healthy Pumpkin Pie- with no crust! This recipe is crazy. You could actually eat the entire 8 servings of pie and still consume less fat and fewer calories than if you ate just one slice of many traditional pies.
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