Keto Pumpkin Pudding

2 cups	Fresh Pumpkin Puree
1 tsp.	Better Stevia Liquid (or other Sugar Substitute/Sweetener equivalent to 1 cup of sugar)
1 tsp.	Salt
1 tbsp.	Pumpkin Pie Spice Blend
1 1/4 cups	Heavy Cream
5 ea.	Extra Large Eggs

Preheat oven to 325°F.
Combine all ingredients together and mix well until smooth and uniform.
Pour into a 9“ springform pan, lined with parchment paper.
Bake until the pudding at the centre of the pudding no longer wobbles like liquid when gently shaken (approximately 1 hour).
When ready, turn off oven. Open the oven door slightly to allow it to start cooling. Leave the pudding in the oven to cool slowly until it reaches room temperature.

If a crust is desired, a simple crumb crust can be made with 1 1/2 cups of Almond Flour, and 1/4 cup of butter. Melt the butter, and mix thouroughly into the Almond Flour; then pack firmly into an even layer on the bottom of the pan. Par-bake the crust for 10 minutes before pouring in the pumpkin pudding batter.