Light Cocoa Pumpkin Pie (crustless)

Eat a whole pie? Don't mind if I do..

Okay, maybe just two pieces for now, but that's because I want to save more for later tonight!

This pumpkin pie is spot on taste of your favorite fall dessert, with a little lingering hint of cocoa. I was told that it tastes restaurant quality. What's funny is, it's true, it's way better than the last pumpkin pie I can remember having at an eatery.. and this way you get a whole pie.

That you can eat by yourself.

Look at the nutritional info at the bottom of this recipe for a shock - I won't boast about it.. Just let you stammer in disbelief.

Note: The reason you must change the baking temperature is so that the pie bakes it's own crust. It firms up the edges the pie like it would if there were a crust!
This pie may not have a crust, but I promise you won't even remember what a crust is when you taste it. :)

Ingredients
7.5oz pumpkin puree (half can)
1/4 cup egg beaters
1/2 cup splenda
3/4 cup unsweetened almond milk
1/2 tbsp coconut flour
1 tsp unsweetened cocoa powder
1/2 tbsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla extract

Instructions
Preheat oven to 400. Lightly spray or grease a medium - small pie or tart pan. (I used an 8 inch tart pan). You could make it smaller if you want it thicker, you decide.
Combine all ingredients in a single bowl, adding the flour last, and beat well. Pour pie filling into your pan and bake at 400 for 20 minutes. Then, lower temperature to 350 degrees and bake for 40-45 more minutes until the middle of the pie is 'set'. Let cool before cutting and serving. Refrigerate for half hour or longer after cooling for best texture - but not necessary.

Nutritional info: 145 calories for the whole pie