Preheat the oven to 350°F (175°C) and grease a 9-inch glass pie plate with coconut oil.

In a large mixing bowl, whisk the eggs until frothy, about one minute. Add pumpkin puree, pumpkin pie spice, stevia glycerite, and vanilla extract, mixing until smooth.

Shake a can of coconut milk well and measure out one cup. Stir it into your pumpkin mixture, then add coconut flour and mix to ensure no lumps remain.

Pour the pumpkin filling into the prepared pie plate and bake for approximately 40 minutes, until the center is moist but not wet.

Remove from oven and cool on a wire rack for about 2 hours. After cooling completely, cover and refrigerate for at least 2 hours, preferably overnight.

Slice and serve chilled or at room temperature, optionally garnishing with whipped coconut cream.