Crustless Pumpkin Pie

 35' @ 400F, 8x8 greased pan. Made about 25 squares. or about 12 greased aluminum cupcake tins

ref: https://chocolatecoveredkatie.com/crustless-pumpkin-pie/ Original recipe baked in pie pan.

Blend together dry ingredients

• 1/3 c. almond flour or other flour
• 1/2 c. sugar
• 1 T. flaxmeal (I think I will try increasing to 2T next time)
• 2 t. cinnamon
• 2 t. baking powder
• 1/8 t. ginger*
• 1/16 t. cloves*
• dash of pepper*

Blend together wet ingredients

• 1 egg
• 1 c. milk (I used 1/2 nut milk + 1/2 yogurt and it worked.)
• 2.5 t vanilla extract (forgot this but it still tasted good.)
• 1 can pumpkin

Add dry ingredients to wet and blend together. Then pour into greased pan and bake. Will be gooey after baking. 

Cool then transfer to fridge to let set at least 6 hours before slicing. (After it set, I sliced it then put it in freezer still in pan to get firm enough to transfer frozen squares to storage container. I just like to eat one or two squares at a time.)

*I didn't have pie spice nor any nutmeg nor allspice. 

Pumpkin spice recipe- I added a dash of black pepper because I saw it in a pumpkin spice recipe and it tasted good in pfeffernusse cookies (ref: https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/)

• 3 parts cinnamon
• 2 parts ginger
• 2 parts nutmeg
• 1.5 parts allspice
• 1.5 parts cloves