3 large eggs or 2 jumbo eggs
1 cup vanilla almond milk, unsweetened
1 14-1 12 teaspoons pumpkin pie spice
5 drops liquid stevia extract (or to taste)
1 tablespoon agave nectar (or to taste)
1 (15 ounce) can pumpkin puree
Blend almond milk and eggs. Add spices, stir until blended. Add stevia and sweetener, stir until blended. Add pumpkin, a few spoonfuls at a time; blend. Pour into an ungreased 8 inch square baking pan. Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean. Cool in pan, then refrigerate. If you want to make this richer, serve with cream or replace some of the almond milk with cream.