Pour in the melted coconut oil and mix well until you have a crumbly mixture.
Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides.
Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust.
Make The Filling
Whisk together the 3 eggs. Add cream, Truvia, canned pumpkin purée, pumpkin pie spice, vanilla extract and whisk it all together. Pour it into the formed pie crust.
Bake at 350F for 40-50 minutes. The center will still be a little jiggly. You may need to cover the sides with foil if the sides of the crust start to brown too much.
Chill for 6-8 hours and serve with additional whipped cream.
You may need to cover the sides with foil if the sides of the crust start to brown too much.
If you prefer a firmer crust, bake the crust by itself for 10 minutes before adding the mixture to the crust.
Try not to whip too much air into the pumpkin pie mixture or you may get a pie with cracks on top.
Make it ahead of time and chill it, since that will help it set properly.