Crustless Pumpkin PIe

NOTE: This recipe was updated in 2021 as I felt the old recipe had too much of a strong cloves flavor, so I changed it to just use pumpkin pie spice.

INGREDIENTS

• 2 eggs, lightly beaten
• 1 (15-oz) can 100% pure pumpkin (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• 2 to 3 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup brown sugar replacement (I use Lakanto* or Swerve*) (if you like it sweeter, add up to 1/4 cup more sweetener (additional calories)
• 1-1/4 cups unsweetened cashew milk (or almond milk)

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Spray 8-inch pie dish with olive oil spray.
3. Combine all ingredients in a bowl.
4. Mix until well combined.
5. Pour into prepared pie dish.
6. Bake in 400-degree oven for 15 minutes.
7. Turn oven down to 350 degrees and bake for an additional 50 to 60 minutes, or until toothpick or knife inserted in center of pie comes out clean.
8. Remove from oven and let cool for a couple hours.
9. Cut into 8 slices.
10. Optional: (Not incuded in calories shown) - top each slice with up to 4 Tbsp (10 grams) fat-free Reddi Whip (0 points & 10 calories)

*Planning Us Healthy participates in the Amazozn Associates Program and may be paid a small commission when you click on links that lead you to Amazon.  You will not be charged extra by using these links.  I appreciate your support!