Crustless Pumpkin Pie

•  Cooking spray
• 1 (15-oz.) can pumpkin puree
• 1 cup heavy cream
• 3/4 cup packed brown sugar
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. kosher salt
• 1/2 tsp. cloves
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg

1. Preheat oven to 325°. 
2. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. 
3. Pour into pie plate and smooth top with an offset. 
4. Bake pie until center only slightly jiggles, 1 hour. 
5. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour. 
6. Refrigerate until set, at least 4 hours and up to overnight.