In researching Whole30, I stumbled across this recipe in a Facebook post. No real instructions, so I winged it.
The result was great but lacking that pie “sweetness” you would expect. However, the flavor fits my Whole30 and taste is good!! Also, I loved the addition of salty cashews on top.
- 1 can of pumpkin
- 1 cup almond milk (or coconut milk)
- 1 Tbsp Pumpkin pie spice
- 4 eggs
- Dash of Salt
- Cashews, if desired
Preheat oven to 400.
In a large bowl, combine all ingredients until well mixed. And pour into a pie plate.
Bake uncovered for 35-40 minutes. Allow the pie to cool for about 10 minutes before cutting.
Top with crumbled cashews, if desired!
Recipe Source: Facebook User commenting on Thread 🙂