Prepare the sweet Keto Pie Crust following its specific directions.

In a large bowl, beat together the eggs, low-carb sugar substitute, pumpkin pie spice, pink Himalayan salt, pumpkin puree, vanilla extract, and heavy cream until smooth. Add extra liquid stevia for additional sweetness if desired.

Once the pie crust is done baking (par-baked), reduce the oven temperature to 350°F. Pour the prepared filling into the partially baked pie crust. Cover the edges of the crust with aluminum foil to prevent them from burning, if needed.

Bake for 30-35 minutes at 350°F until the filling is mostly set but still jiggles slightly in the center.

Allow the pie to cool completely at room temperature, then transfer it to the refrigerator to chill thoroughly. Slice and serve once fully cooled and firm.

Store any leftover pie in the fridge for up to 5 days or in the freezer for up to 3 weeks.