Best Dairy-Free Sugar Free Pumpkin Pie EVER

Pureeing then cooking the non-eggy portion of the filling and adding it to the raw eggs is KEY to achieving the silky texture of this pie. 

1 14.5-oz can pumpkin puree
1 1/3 cups coconut CREAM (Refrigerate 2 14.5-oz cans of coconut milk; the cream will rise to the top of the can and solidify.  Strain cans, discard the "whey" and keep the cream).
1 cup erythritol (I use confectioner's; it dissolves better)
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. black pepper (optional)
1/2 tsp salt

1/2 tsp. pure maple extract  (I use Boyajain)
1/2 tsp. vanilla extract
4 large eggs

1.  Process the pumpkin puree, coconut cream, erythritol, spices and salt in a blender or food processor for several minutes.  Transfer to a saucepan and bring mixture to a simmer.  Cook for 5 minutes or so, stirring constantly.  Remove from heat.

2.  Process the eggs in the blender and slowly add hot pumpkin mixture until well combined, 30 seconds to one minute.  Scrape down sides, ensure everything is well combined.

3.  Pour hot pie filling into warm, partially-baked pie crust and bake at 300 degrees for 25 to 30 minutes or until the center of the pie registers 175 degrees.