Preheat your 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 1-2 minutes. Set aside.

Add the pure pumpkin puree, pumpkin pie spice, stevia glycerite, and vanilla extract to the eggs and whisk until smooth.

Shake and measure 1 cup of coconut milk, then pour it into the pumpkin mixture and stir gently.

Gradually sprinkle in the coconut flour while mixing continuously until there are no lumps, creating a smooth filling.

Pour the filling into the greased pie plate and bake for about 40 minutes.

Remove the pie from the oven, let it cool on a wire rack for 2 hours, then refrigerate for at least 2 hours or overnight.