NOTE: I felt this had a strong cloves taste, whch I don't care for (hubby does). If you don't like the flavor of the cloves, just omit either the cloves or the pumpkin pie spice.
INGREDIENTS
- 2 eggs, lightly beaten
- 1 (15-oz) can Libby's 100% pure pumpkin
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup Swerve Brown sugar replacement
- 1-1/4 cups unsweetened cashew milk (or almond milk)
- 16 Tbsp fat-free Reddi Whip (2 Tbsp per serving)
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Spray 8-inch pie dish with olive oil spray.
- Combine all ingredients except Reddi Whip in bowl.
- Mix until well combined.
- Pour into prepared pie dish.
- Bake in 400-degree oven for 15 minutes.
- Turn oven down to 350 degrees and bake for an additional 60 minutes.
- Remove from oven and let cool for a couple hours.
- Cut into 8 slices.
- Top each slice with 2 Tbsp (5 grams) Reddi Whip