Preheat your oven to 400°F (200°C) and grease a pie dish with butter or cooking spray.

In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, cinnamon, baking powder, pumpkin pie spice, and salt until well combined.

Add the flour and sugar, mixing gently until just combined. Stir in flaxmeal or cornstarch and oil or almond butter if using.

Pour the batter into the prepared pie dish, spreading it out evenly with a spatula.

Bake for 35 minutes, ensuring the center remains slightly soft.

Allow the pie to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

Slice and serve chilled, optionally topping with whipped cream or dairy-free alternative.