Pumpkin pie without crust

Ingredients:

• 1 can (425 g) canned pumpkin puree
• 0.5 cup light brown sugar
• 0.5 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 3 large eggs
• 1 cup cream (10%)
• Lightly sweetened whipped cream, for serving
• Chopped candied pecans, for serving

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 9-inch (22 cm) glass or ceramic pie dish with cooking spray.
2. Place the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, salt, and eggs; stir. Add the cream and stir until fully incorporated.
3. Pour the pumpkin mixture into the prepared pie pan and place the pan on a rimmed baking sheet. Bake the pie on the pan until the center is just set, 1 hour 10 minutes to 1 hour 20 minutes. Transfer the pie to a wire rack to cool completely, and serve with whipped cream and a sprinkle of candied pecans. If not serving the pie right away, let it cool, cover loosely with plastic wrap, and refrigerate for up to 2 days..