✤3 large eggs, room temperature
✤2 egg whites, room temperature
✤10 tbsp light agave nectar
✤Pinch of salt
✤1 cup milk (almond)
✤1 tsp vanilla extract
✤1 vanilla bean, seeds scraped
✤1/4 tsp cinnamon
✤1/4 tsp nutmeg
✤1/4 tsp ginger
✤1/2 cup (60g) all-purpose flour, sifted
✤2/3 cup (160g) pumpkin pureé
✤1/3 cup (40g) chopped lightly toasted hazelnuts
❖Preheat oven to 425°F (220°C).
❖Spray a 9-inch pie plate with non-stick cooking spray. Add the hazelnuts to the dish.
❖In a blender, add remaining ingredients except flour & pumpkin pureé and blend until smooth, about 30 sec. Add the pumpkin and blend well. Add the flour and pulse until well combined. Pour batter into the pie dish.
❖Bake 15 min, then lower heat to 375°F and bake another 12 min, until center is just set.
