1/2 cup granulated zero-calorie sweetener (like Stevia, Monk Fruit, or erythritol)
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp baking powder
Wet Ingredients:
1 (15 oz) can pure pumpkin puree (not pumpkin pie mix)
3 large eggs
1/2 cup unsweetened almond milk (or other low-fat milk alternative)
1 tsp vanilla extract
Optional Toppings:
Low-fat whipped topping
Sprinkle of cinnamon
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch pie dish with nonstick spray or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the granulated sweetener, cinnamon, nutmeg, ginger, cloves, salt, and baking powder. This ensures the spices are evenly distributed.
Step 3: Mix Wet Ingredients
In a separate large bowl, combine the pumpkin puree, eggs, almond milk, and vanilla extract. Whisk until smooth and well-blended.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth and lump-free.
Step 5: Pour and Bake
Pour the batter into the prepared pie dish, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Step 6: Cool and Chill
Allow the pie to cool at room temperature for about 30 minutes.
Transfer to the refrigerator and chill for at least 2 hours before serving. This helps the flavors meld and the texture set properly.
