Ingredients

• 2 cups Pumpkin Puree (488 g)
• 1 ½ cups Milk or Dairy Free Milk (360 mL) we used Vanilla Almond Milk
• ½ cup Egg Whites or 2 Eggs
• ¼ cup + 2 Tbsp Gluten Free 1-to-1 Baking Flour (56 g)
• ¼ cup Almond Protein Powder
• 2 tsp Baking Powder
• ¼ cup Granulated Sugar (54 g)
• ¼ cup Brown Sugar (54 g)
• 2 tsp Pumpkin Pie Spice
• 1 tsp Vanilla Extract
• 2 droppers Vanilla Stevia or ¼ cup Sugar
• ½ tsp Salt

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch deep dish pie pan with parchment paper and spray with cooking spray.
2. Put everything in a blender on high for 3 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for 45 minutes–1 hour. The pie should be set with no jiggle in the center when you gently shake it.
3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.