Cooking spray

1 (15-oz.) can pumpkin puree

1c heavy cream

1/2c packed brown sugar

3 large eggs

2T coconut flour

1t pure vanilla extract

1t cinnamon

1/2t kosher salt

1/2t cloves

1/2t ground ginger

1/4t nutmeg

Preheat oven to 325f.

Grease a 9” pie pan.

In a large bowl, whisk ingredients together. Pour into pie pan and smooth top with a spatula.

Bake pie until center only slightly jiggles, about 1 hour. Cool on a cooling rack for another hour.

Refrigerate until set, at least 4 hours and up to overnight before serving.