Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup milk of choice (dairy or plant-based)
- 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 (spelt, oat, white, sorghum, almond, or gluten-free blend)
- 1/2 cup sugar (or unrefined sugar / granulated erythritol)
- 1 tbsp flaxmeal (or 2 tsp cornstarch; optional if serving in a bowl)
- Optional: 2 tbsp oil or almond butter for extra richness
Instructions
- Preheat oven to 400°F (200°C). Grease a 9–10 inch pie pan.
- In a large bowl, whisk together pumpkin puree, milk, vanilla, and flaxmeal (or egg if substituting).
- Mix in cinnamon, pumpkin pie spice, salt, baking powder, flour, and sugar until smooth.
- Pour batter into prepared pan, spreading evenly.
- Bake for 35 minutes; the center will still be slightly soft when done.
- Let cool to room temperature, then refrigerate for at least 6 hours (or overnight) to fully set.
- Slice and serve chilled, or warm slices slightly in the microwave before serving.
Notes
- For a firmer texture, add 1 tbsp ground flaxseeds or 1 egg.
- To make gluten-free, use almond flour or a gluten-free flour blend.
- For a vegan version, use plant-based milk and flaxmeal instead of egg.
- The pie will firm up as it cools, so avoid slicing too early.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 10g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
