Pumpkin Faux Pie

I keep experimenting with pumpkin bars, pumpkin cookies and pumpkin muffins.  But I really don't know why I bother when there is Pumpkin Faux Pie.  Pumpkin Faux Pie (a.k.a. crustless low fat, low sugar pumpkin pie) is incredibly easy to make and always turns out delicious.  Try as I might, I have never been able to mess this up.  Plus, it has no flour, agave instead of sugar and very little fat.  It's pumpkin perfection.  


1/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp sea salt
1 small (15 ounce) can of plain pumpkin--Libby's is my favorite
2 eggs or 1/2 cup of egg product
1/2 cup agave
1 cup 2% evaporated milk (not quite the full can)

The Task:

1) Preheat oven to 425 degrees.

2) Mix together the nutmeg, cinnamon, ginger and sea salt.

3) Beat the eggs if you went for the real deal rather than the egg product or just mix the egg product.

4) Add the spices to the eggs and mix in the pumpkin and agave.

5) Then, add the evaporated milk slowly as you mix.

6) Pour the mixture into a pie tin, a glass baking dish (about 8 inch by 8 inch) or even a cake tin of around that size.

7) Bake for 15 minutes at 425 degrees.  Reduce the heat to 350 degrees and bake for 40-50 minutes until a knife slides in and out with minimal mess (though not perfectly clean).

8) Allow to cool and serve with some whipped cream. 

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