Sugar-Free Low Carb Pumpkin Pie

• 1 can (15 Oz. Size) Canned Pumpkin Puree
• 1/2 cups Monk Fruit
• 1/2 cups Full Fat Canned Coconut Milk
• 2 Large Eggs
• 1 teaspoon Cinnamon
• 3/4 teaspoons Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 1 Low Carb Pie Crust, Cooled

1. Preheat oven to 350u0b0F.
2. Whisk all ingredients together in a large bowl and pour into prepared, cooled pie crust.
3. Lightly tent the pie with tinfoil so the crust doesn't further brown and place into the oven. Bake until center just has a little jiggle, and a knife inserted an inch from the crust comes out clean, about 45-50 minutes. Turn oven off, crack oven door and let pumpkin pie sit inside for 30 minutes.
4. After 30 minutes, let pie cool on the counter completely for 2 hours, then refrigerate for at least 1 hour (see note).
5. Serve with sugar-free whipped cream (if desired) and devour!
6. Note: The pie can be served at room temperature, but the crust is a little flakier and better if its refrigerated and served right from the refrigerator.

monk fruit, coconut milk, eggs, cinnamon, ground ginger, ground nutmeg, ubc, pie crust

Taken from tastykitchen.com/recipes/desserts/sugar-free-low-carb-pumpkin-pie/ (may not work)