Crustless Pumpkin Pie (Dairy-Free)

I tried this recipe from Chocolate Covered Katie's blog because I needed a dairy-free pumpkin pie. My sister LOVED it, so it's been added to the  rotation!  I modified the recipe a bit, and it works great for us like this.  You could make it gluten-free by using a gluten-free flour, but it's recommended not to use coconut flour.

• 1 tsp pumpkin pie spice 
• 2 tsp cinnamon 
• 1/2 tsp salt 
• 2 tsp baking powder 
• 1/3 cup flour 
• 1/3 cup plus 2 T brown sugar 
• 1 (15-oz) can pumpkin puree 
• 1 cup milk (of your choice, I usually use almond) 
• 1 tsp corn starch 
• 2 1/2 tsp pure vanilla extract 

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well. Add wet ingredients into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.