Preheat oven to 375F. Spray pan with nonstick cooking spray.
In a medium mixing bowl, whisk together pumpkin, sweetener and eggs. Whisk until smooth.
Add almond milk, pumpkin pie spice, vanilla, salt and baking powder. Whisk until smooth.
Using a silicone spatula, fold in oats until combined.
Bake at 375F for about 45 minutes, until oats are set and a toothpick comes out mostly clean. Eat warm from the oven with a drizzle of heavy cream, coconut cream or your milk of choice!
Notes
This recipe will keep for up to a week in the refrigerator or up to three months in the freezer
Serve warm with cream or milk, or top with whipped cream and cinnamon sugar for dessert
To make this vegan, substitute 2 flax eggs for the eggs. Mix 2 tablespoon Flax Meal with 6 tablespoon water and let sit to thicken for 5 minutes before using.
Feel free to add dried cranberries and toasted pecans for more texture
Sweet potato or butternut squash purée can be substituted for pumpkin.
We've been eating this in 1/16 slices and have been perfectly satisfied, but the nutritional information is for 1/9 slices in case you're hungry.