- 1 (15-oz.) can pumpkin puree
- 1/2 cup Swerve (erythritol sugar substitute)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 12 ounces heavy cream
- 1 (9-inch) gluten-free pie shell
Preheat oven to 350°F.
Combine first five ingredients and mix well. Add cream until just combined; do not over mix.
Pour into pie shell and bake for about an hour or until a knife inserted into the middle comes out clean.