Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
2
In a large bowl, using a hand whisk beat the eggs, then whisk in one by one, the erythritol, pumpkin, spices and salt and whisk until well-incorporated. Sift the coconut flour into the mixture, whisking it in, then stir in the coconut milk.
3
Using a rubber spatula, transfer the filling to the prepared pie plate.
4
Bake until the center appears set and a toothpick inserted in it comes out just a little moist and free of batter, about 75 minutes. Check the pie after 45 minutes and loosely tent the edges with strips of foil if they seem to be getting too dark.
5
Cool the pie 2 hours on a cooling rack, then cover with plastic wrap and refrigerate 2 hours before slicing and serving.
6
1 cup of erythritol contains 10 grams of carbohydrate, this sugar alcohol is subtracted from the total carbohydrate count. In most people, sugar alcohols do not have a significant effect on blood sugar.
