INGREDIENTS
28 oz
pumpkin puree can
2 cups
pastry flour
3
eggs
1 2/3 cups
coconut palm sugar
2/3 cup
almond milk
1/4 cup
canola oil
2 tbsp
pumpkin pie spice
2 tsp
baking powder
2 tsp
maple extract
2 tbsp
decaf coffee
1/2 cup
honey
1 stick
non olive oil cooking spray
1
batch skinny ms. non-dairy whipped topping optional