Ingredients
- 1 can pumpkin purée (15 ounces)
- 1/2 cup monk fruit
- 1/2 cup full-fat coconut milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 to 2 pinches sea salt
- 1 low-carb pie crust cooled (click for recipe)
- Sugar-free whipped cream for serving
Instructions
- Preheat oven to 350℉.
- In a large bowl, whisk all the ingredients (up to the pie crust) together until fully combined. Pour into the prepared and cooled pie crust.
- Cover the pie with tinfoil to prevent burning, and pinch the center of the foil to make a tent shape over the pie.
- Bake in the oven until the center has just a little jiggle, and a knife inserted an inch from the crust comes out clean, about 45 to 50 minutes. Turn the oven off, crack the oven door open slightly, and let the pumpkin pie sit inside for 30 minutes.
- After 30 minutes, let the pie cool on a wire rack on the counter completely for 2 hours, then refrigerate for at least 1 hour. The pie can be served at room temperature, but the crust is a little flakier and better if it's refrigerated and served cold.
- Serve with sugar-free whipped cream (if desired) and enjoy!
