Ingredients
10 oz pie crust, prepared
3 eggs, beaten
6 oz coconut milk
1 tsp ground cinnamon
¼ tsp ginger, ground
½ tsp cloves, ground
¼ tsp salt
16 oz pumpkin puree, canned
¾ cup sugar substitute of your choice, preferably erythritol
all-purpose flour, for dusting
cooking spray
Preparation
Preheat the oven at 350 degrees F. Grease your preferred pie tin with cooking spray, preferably a 9-inch springform tin.
Dust your working area with flour and roll out your pie crust.
Lift the pie crust with your rolling pin and place it into your pie tin. Gently press down to stick into the pie tin. Trim any excess as necessary and store it for future use. Set aside your pie crust in a chilled area.
Combine the pumpkin puree, sugar substitute, cinnamon, ginger cloves, and salt. Gradually stir in the coconut milk and eggs.
Pour your mixture into the chilled pie shell and transfer to the oven. Bake your pie for 40 minutes or until your cake tester comes out clean.
Once done, transfer to cooling racks and allow to cool down completely.
Portion your pie based on your preference. Serve immediately or chill until serving.
