Crustless Pumpkin Pie

1: Preheat the oven to 400°F.

2: Mix the cinnamon, pumpkin pie spices, salt, baking powder, all purpose flour, swerve brown sugar, and swerve granular together in a bowl.

3: Mix the pumpkin, almond milk, corn starch, vanilla extract, and sugar free maple syrup together in another bowl.

4: Pour the wet mixture into the dry mixture (or vice versa), mix together, and pour into a 9/10 inch round baking tin sprayed with cooking spray.

5: Bake for 35 minutes, then let cool for at least an hour.

6: Store in the fridge for 4+ hours, or overnight. Slice and serve with whipped cream or ice cream.