GlutenFree Crustless Pumpkin Pie: Silky

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate with butter or coconut oil.
2. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and salt until the mixture is a uniform, deep orange.
3. Add the eggs one at a time, beating well after each addition to ensure the custard is properly emulsified.
4. Slowly pour in the heavy cream and vanilla extract, whisking until the batter is velvety and smooth.
5. Pour the mixture into the prepared pie plate and smooth the top with a spatula.
6. Bake for 30–35 minutes until the edges are slightly puffed and the center has a slight gelatinous jiggle.
7. Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
8. Prepare the optional topping by whipping heavy whipping cream with powdered sugar and vanilla extract until peaks form, then dollop onto slices.