Preheat oven to 350 degrees.

In a large bowl, measure out the eggs, vanilla extract, and cream. Whisk together until blended. (If you have a hand blender, you can absolutely use that too!)

Add the pumpkin and sweet potato puree to the mix and whisk again.

Finally, add the stevia sugar, pumpkin pie spice, and pinch of salt. Whisk together until completely blended. The filling should be about the consistency of cake batter, and isn’t super liquidy.

Pour into the prepared pie shell. Gently place the pie on the center rack in the oven, and bake for 45 minutes. Pie filling will puff slightly and the very center will be a little soft. The filling will continue to set up as it cools.

Once you’ve removed the pie from the oven, let it cool on a cooling rack until it’s about room temperature. If you prefer your pie cooler, pop it in the fridge for an hour before serving. 

Preheat oven to 400 degrees. 

In the bowl of a stand mixer, whip the meringue powder, water, and stevia on medium-high speed with the whisk attachment until meringue is smooth and thick. 

Add the vanilla extract and continue to whip. You’re looking for the meringue to be stiff. It should hold it’s shape and not sink when the whisk is pulled out of the mix.

Spoon onto the pie any way you like it. You can mound it in the center or make a ring around the outside of the pie. 

Gently put the pie in the oven and bake just long enough to lightly toast the meringue, about 7-10 minutes. Remove and serve or store.