1 (15 oz) can 100% canned pumpkin purée
1/3 cup SUKRIN GOLD or any granulated sugar substitute ( I use Sukrin Gold, if you use another brand of sugar substitute be sure to check the points. Sukrin Gold is 0 Freestyle smart points)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
1 tsp pumpkin spice ( I use sodium free, all natural DAK’S pumpkin spice)
2 large eggs
8 oz. unsweetened almond milk
Preheat oven to 375 degrees.
Spray a 9 inch pie dish with nonstick cooking spray.
In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.
Pour into dish. Bake for 40-45 minutes or until knife inserted in the center comes out clean.

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