Ingredients
Scale
- 1 can pumpkin puree (15 oz)
- 1 cup milk of choice (plant-based or dairy)
- 2 ½ teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅓ cup flour (such as spelt, oat, white, sorghum, or almond)
- ½ cup sugar or unrefined sugar or granulated erythritol (for sugar-free option)
- 1 tablespoon flaxmeal or 2 teaspoons cornstarch (can be omitted if serving pie in a bowl)
- Optional: 2 tablespoons oil or almond butter for richness
Instructions
- Preheat the oven to 400°F (204°C). Grease a 9 or 10-inch round pie pan.
- In a large mixing bowl, whisk together the canned pumpkin, milk of choice, flaxmeal (or egg, if using), pure vanilla extract, and oil (if using).
- Combine the ground cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar/sweetener. If using cornstarch, add it here.
- Stir all the ingredients together to form a batter. Pour the creamy pumpkin pie filling into the prepared baking pan.
- Bake on the oven’s center rack for 35 minutes. The pie will still look gooey after baking.
- Allow the pie to cool completely. Then, transfer the uncovered pan to the refrigerator to set for at least six hours or overnight.
- Slice and enjoy. Leftovers should be stored covered tightly in the refrigerator for up to five days.
Notes
- The chilling time allows the pie filling to firm up considerably.
- You can use any milk of your choice, whether plant-based or dairy.
- For a sugar-free option, use granulated erythritol.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg