Crustless Pumpkin Pie (easy &amp; Sugar-free!)

1 15-oz can Pumpkin puree

½ cup Heavy cream ((or coconut cream for dairy-free/paleo))

3 large Eggs ((at room temperature))

½ cup Besti Powdered Monk Fruit Allulose Blend

¼ cup Besti Brown Monk Fruit Allulose Blend

1 tbsp Pumpkin pie spice

¼ tsp Sea salt

½ tbsp Vanilla extract ((optional))

2 tsp Unflavored gelatin powder ((for vegetarian options, use 1 ½ tbsp of either coconut flour or arrowroot powder))

Preheat the oven to 300 degrees F (163 degrees C). Grease a pie pan with neutral cooking spray or butter.
In a large bowl, using a hand mixer at medium-low speed, beat together the pumpkin, cream, eggs, Besti Powdered, Besti Brown, pumpkin pie spice, sea salt, and vanilla (if using), until smooth. (Don't overmix.)
Sprinkle (don’t dump) the gelatin powder over the batter, then immediately beat until uniform. (If using coconut flour or arrowroot, beat those in the same way.) Let the batter rest for 5 minutes.
Pour the batter into a pie pan (this one is the perfect size for this recipe). Gently tap on the counter to release any air bubbles.
Bake the crustless pumpkin pie for 35-45 minutes, until the pie is almost set but still slightly jiggly in the center when you shake the pan (like jello). The internal temperature using a meat thermometer should be 165-170 degrees F (74-77 degrees C).
Cool completely on the counter, uncovered, then refrigerate at least 2 hours (until completely cold) or overnight, before slicing.

Course🍰Dessert

Diets🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍂Fall🎉Holiday🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m