No-Crust Keto Pumpkin Pie - cooking recipe

Ingredients

1 teaspoon butter
1 (15 ounce) can pumpkin puree
1 cup heavy cream
3 large eggs
1/3 cup granulated sugar substitute (such as Swerve(R))
1/3 cup powdered sugar substitute (such as Swerve(R))
2 teaspoons pumpkin pie spice

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie pan with butter.
Combine pumpkin puree, heavy cream, eggs, sugar substitutes, and pumpkin pie spice in a large bowl; blend with an electric mixer until smooth. Pour into the prepared pan.
Bake in the preheated oven until the center is slightly higher than the edges, 50 to 60 minutes.