Ingredients:

  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120ml) heavy cream
  • 3 large eggs
  • 15 oz (425g) canned pumpkin puree
  • 1/2 cup (100g) monk fruit sweetener
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease your pie dish or line the bottom with parchment paper.
  2. In a large bowl, beat the softened cream cheese until smooth. Slowly beat in the eggs one at a time, then stir in the heavy cream and vanilla extract until the mixture is glossy and lump-free.
  3. Add the pumpkin puree, monk fruit sweetener, pumpkin pie spice, and salt. Mix on medium speed until the batter is completely homogenous.
  4. Pour the batter into the prepared dish, smoothing the top with a spatula. Bake for 40–45 minutes until the edges are set but the center has a slight wobble.
  5. Cool on a wire rack at room temperature for 1 hour, then transfer to the refrigerator for at least 4 hours to fully set the custard.