Preheat oven to 350 degrees
In a medium mixing bowl whisk or sift together the Swerve, cinnamon, ginger, nutmeg and salt until fully combined and no large lumps are in the dry ingredients
Add the eggs and whisk until fully combined. Once fully combined whisk for an extra 20-30 seconds to make sure everything is completely combined
Add the pumpkin puree and whisk to fully combine
Add the milk and vanilla extract. Whisk to fully combine. Once fully combined whisk for another 20-30 seconds or until fully combined and completely smooth.
Pour into the prepared pie crust. Tilt the pan slightly back and forth to make sure the filling is evenly distributed throughout the pan.
Place in the preheated oven and bake about 55-60 minutes or until the center of the pie is fully set. (Helpful Hint: After the pie has been baking for 10-15 minutes cover loosely with foil the avoid over browning the crust)
Once baked. Remove from oven and allow to cool for at least 2 hours. Once cooled store in the refrigerator until ready to serve. Store leftovers covered in the refrigerator for up to 5 days.