Preheat the oven to 350°F (175°C).

Fit the pre-made low carb pie crust into your pie dish.

In a mixing bowl, combine the pumpkin puree, erythritol, eggs, heavy cream, and vanilla extract. Whisk until smooth.

Stir in the cinnamon, nutmeg, ginger, and salt.

Pour the pumpkin filling into the prepared pie crust.

Bake for 50 minutes until the filling is set but slightly jiggly in the center.

Let the pie cool at room temperature for at least an hour.

Refrigerate for at least two hours before serving.