Beat together all the ingredients using a hand mixer or whisk. This includes the eggs, erythritol, pumpkin pie spice, salt, pumpkin puree, vanilla and heavy cream. Add in extra stevia for additional sweetness if desired.
When the pie crust is done baking lower the oven temperature to 350 degrees.
Add the filling to the partially baked pie crust. Cover the edges with aluminum foil to prevent burning if necessary. Bake for 30-35 minutes at 350 until the filling is set and jiggles slightly.
Allow the pie to cool completely and then transfer to the fridge to continue cooling. Slice and serve once the pie is cooled.
Store in the fridge for up to 5 days or in the freezer for 3 weeks.
If your crust is quickly browning and the filling still needs to bake longer try making a cover using aluminum foil to prevent burning.5g net carbs per slice!