Keto Pumpkin Pie Filling: Cream Cheese

Instructions:

1. Beat the softened cream cheese with the powdered monkfruit sweetener in a large bowl until completely smooth.
2. Stir in the vanilla extract and pumpkin pie spice, mixing until evenly distributed.
3. Add the pumpkin puree to the cream cheese mixture and beat on medium speed until the color is uniform.
4. Add eggs one at a time, beating well after each addition to ensure proteins are fully emulsified.
5. Slowly pour in the heavy cream and salt, mixing on low speed just until combined.
6. Pour the mixture into a prepared 9-inch pie dish and smooth the top with a spatula.
7. Bake in a preheated oven at 325°F (160°C) for 45 minutes until edges are set but the center has a slight jiggle.
8. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours to allow the filling to set.