Ingredients
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, unrefined if desired, or granulated erythritol
1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if serving pie in a bowl)
optional 2 tbsp oil for richness
Instructions
Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake 35 minutes. It’ll still be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before slicing, during which time it will firm up.