Pumpkin and Pecan Crustless Pie Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 4 large eggs (220 g)
• 375 g (1 1/2 cups) pumpkin puree
• 160 g (1/2 cup) maple syrup
• 50 g (1/4 cup) coconut oil
• 45 g (1/3 cup) all-purpose flour 'La Merveilleuse'
• 5 ml (1 tsp) baking powder
• 5 ml (1 tsp) ground cinnamon
• 3.5 ml (3/4 tsp) grated nutmeg
• 1 ml (1/4 tsp) ground ginger
• 2 pinches ground cloves
• 0.5 ml (1/8 tsp) salt
• 5 ml (1 tsp) vanilla extract
• Pecan halves for decorating