Gluten-Free Crustless Pumpkin Pie for 8

Instructions:

1. Lightly grease a 9-inch pie plate with butter or coconut oil. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the pumpkin puree, brown sugar, and salt. Beat with a hand mixer until smooth.
3. Add the eggs one at a time, beating well after each addition to emulsify the fats.
4. Slowly pour in the heavy cream and whisk in the spices and cornstarch until the batter is a uniform, glossy mahogany color.
5. Pour the mixture into the prepared plate and bake for 50–60 minutes until the edges are set and the center has a slight gelatinous wobble.
6. Remove from the oven and let the pie cool completely on a wire rack at room temperature. Refrigerate for at least 4 hours or overnight for the cleanest slices.