Ingredients
- 1 can pumpkin purée (15 oz)
- 3/4 cup coconut sugar
- 1/2 cup full-fat canned coconut milk
- 2 large eggs
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- A generous pinch of salt
- 1 low-carb pie crust, cooled
Instructions
- Preheat your oven to 350°F.
- Whisk all the ingredients together in a large bowl and pour into the prepared, cooled pie crust.
- Lightly wrap the tinfoil around the pie in a tent shape so the crust doesn't brown and place into the oven. Bake until the center just has a little jiggle, and a knife inserted an inch from the crust comes out mostly clean, about 1 hr to 1h 20 minutes. The center will puff up, that's normal.
- Let the pie cool on the counter COMPLETELY for 2 hours, then refrigerate for at least 1 hour.
- Serve with coconut whipped cream (if desired).
