*I've updated the recipe with 4 eggs (instead of 6). If you're vegan or can't eat eggs, you can sub the egg for flax eggs. 1 tbsp flaxseeds + 3 tbsp water for one egg.
**You can use canned pumpkin, just make sure it has no added sugar. If you decide to roast your own pumpkin, then see my recipe below.
***Check at 25 minutes. If the top is browning too much, cover with tin foil.