Clean Crustless Pumpkin Pie

It is that time of year again.... Autumn is coming and what does that mean?... Pumpkin time! I'm going to be honest I have never tried pumpkin before I made this recipe but have read a lot of the health benefits and been getting a lot of inspiration for it on the internet! Thought I would give it a go (very happy I did!).

 Gluten and sugar free this is a lovely sweet treat that is clean and with no guilt after! Winner!

Ingredients:

- 2 cups prepared pumpkin
- 4 egg whites
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 cups of unsweetened almond/ soy/ rice milk (I used almond)
- 3 tbsp agave nectar (Add another tbsp if you prefer a sweeter pie)
- 1 tbsp XyloBrit (Sugar free natural sweetener)

Instructions:

1) Pre heat the oven to 220 degrees C.

2) Combine all ingredients in a bowl and mix well.

3) Pour mixture into a greased baking tin/ round pie dish (I use coconut oil).

4) Bake for 15 minutes and then reduce the oven temperature to 180 degrees C.

5) Continue to bake for a further 45-50 minutes.

6) Allow to cool for 15 minutes and then serve up!