Ingredients
3large eggs
2large egg whites
10tbsplight agave nectar,or sugar
½cupall-purpose flour,unbleached, sifted
salt
1cup1% milk
1tspvanilla extract
1vanilla bean,split, pulp scraped out, 1-inch
⅛tspCinnamon
⅛tspnutmeg
⅛tspginger
⅔cuppumpkin puree,homemade or canned
baking spray
⅓cuphazelnuts,chopped lightly, toasted
Preparation
Preheat oven to 425 degrees F. Spray a 9-inch pie plate with baking spray.
Add the hazelnuts to the dish.
Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger, and salt in a blender or a food processor. Blend until smooth for about 30 seconds.
Add the pumpkin purée and blend well.
Add the flour and pulse until well combined.
Pour the batter into the pie dish.
Bake for 15 minutes then lower the heat to 375 degrees F and bake until the center is just set for about 12 minutes.
Serve immediately.
