Combine all the ingredients together and mix it until it's fully combined. Pour it into an 8-inch or 9-inch Low Carb Coconut Pie Crust that was prepped ahead of time.
If the pie crust has not been baked, pour the pumpkin mixture into the uncooked Low Carb Coconut Pie Crust and bake it for about 35 to 45 minutes until it's golden brown.
TIP: Add a thin strip of aluminum foil around the edges of the pie crust to prevent them from burning. The inside always tends to need to bake longer than the pie crust. By adding the aluminum foil, it will protect the pie crust edges from getting too dark or burning. I do this with all my pies.
Note: If you use a 9-inch pie pan, this pumpkin recipe will not fill it completely to the top of the pie. I always tend to add a bit of whipped cream around the edges to fill in space.