Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the almond coconut milk, xanthan gum, coconut oil, cinnamon, ginger, salt and eggs and combine thoroughly.
2
Pour the filling into the Sweet Keto Pie Crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
