Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 2 large egg whites
  • 10 tbsp light agave nectar (or sugar)
  • 1/2 cup unbleached all-purpose flour (sifted)
  • pinch of salt
  • 1 cup 1% milk
  • 1 tsp vanilla extract
  • 1 inch vanilla bean (split, pulp scraped out)
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 2/3 cup pumpkin puree (homemade or canned)
  • baking spray
  • 1/3 cup chopped lightly toasted hazelnuts

Instruction

  • Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
  • Add the hazelnuts to the dish.
  • Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a food processor). Blend until smooth, about 30 seconds.
  • Add the pumpkin purée and blend well.
  • Add the flour and pulse until well combined.
  • Pour in the batter into the pie dish.
  • Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
  • Serve immediately.