Crustless Pumpkin Pie

This time of year, we really start to crave some pumpkin pie.  Unhappily, there is that crust full of fat and calories, and the extra trouble of making it.  Fortunately, there is this recipe.  We don’t miss the crust at all, and the pumpkin has a lot of healthy stuff in it besides.  I still make this dish in a pie pan, but there is no crust.

Ingredients:

1 can pumpkin puree enough for one pie (not the pie filling, just the pumpkin)
1 cup almond milk (or milk you prefer)
1 egg (or substitute for one egg)
2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. pumpkin pie spice (or a mix of ginger, allspice and nutmeg)
2 tsp. baking powder
1/3 cup flour of your choice
1 T. almond meal
1 T. ground flax
1 T. molasses
1 T. maple syrup

Directions:
Preheat oven to 400 degrees F. and spray a 9-inch pie pan with cooking spray.  In a large mixing bowl, whisk together all the ingredients.  

Pour the batter into the prepared pan and bake 35-40 minutes.  Check with a knife to see that it is done in the center.  Allow to cool completely, and then put it in the fridge until it is completely cooled and set.