3. Add the pumpkin puree, sweetener, cinnamon, ground nutmeg powder, ground ginger, salt and ground clove powder. Stir until well combined
4. Pour the heavy cream into the bowl. Stir well to combine completely
5. OPTION: this pie does not need a crust and can be poured into a parchment lined spring form pan, but if desired you may use a partially baked keto pie crust. The version described here does not use a pie crust. Pour the into either of the two options stated above
6. Gently drop the pie pan a couple of times to get rid of any air bubbles
7. Place pie into the middle position of the oven and set timer for 15 minutes
8. At 15 minutes, without opening the oven door, reduce the temperature setting to 180 C or 350 F and bake for 30 – 35 minutes more
9. Before removing the pie from the oven, test for doneness by inserting a toothpick or spatula about 1 1/2 inch or 3.8 cm from the rim. If the toothpick or spatula comes out clean or mostly clean, remove the pie from the oven and set on a cooling tray. NOTE: the center of the pie will still be very jiggly and appear not to be done. See comments in the FYI for an explanation
10. Let the pie cool completely to room temperature, in the spring form pan, before removing the sides of the pan or serving or refrigerating
11. While the pie is cooling, prepare one envelope of gelatin powder according to directions, let it bloom fully before using. If the gelatin has solidified, melt just before using
12. Next, make the Cinnamon Cream by placing 1 cup of heavy whipping cream into the mixer bowl. Add the vanilla and whip at high speed until the soft peak stage. Reduce mixer speed to low
13. Add the cinnamon powder and in a steady stream add the liquid gelatin. Continue mixing to the firm stage. Be careful not to overwhip as the cream my turn to butter
14. Place the bowl with the whipped cream into the refrigerator until ready to decorate the pie
15. Place whipped Cinnamon Cream into a piping bag with a large decorative tip and make 6 -8 large swirls on the outside edge of the pie when the pie is completely cooled and you are ready to serve
Explanation why the pie is done when the center is still jiggly:
When you take out the hot pie and let it cool to room temperature slowly, the pie filling continues to cook as a result of its own heat. If you bake the pie until the center is firm, two things will happen: first the entire pie will be overdone when it is cooled, and second it will probably get a crack though the center. Neither of these are desirable! So take the time to make this ahead, and plan to let it rest for at least 4 to 6 hours before serving. Ideally, it is a very good idea to make both the pie and the Cinnamon Cream the day before. Why you may ask? The answer is very simple, the spices used in both the pie and cream are very aromatic and flavorful. It takes time for these spices to infuse properly and to flavor the fats in both the pie and the cream. This pie will taste amazing after several hours, but you will be amazed how much BETTER it will taste if you make it the day before, and after the pie has properly cooled you refrigerate until you to serve. It is best to add the Cinnamon Cream swirls shorty before serving, for best effect.
If you are making the pie the day before, store in a covered cake box or cover with cling wrap. Also, cover the cream bowl with cling wrap.