Instructions

To make the crust:

1. Stir together the almond flour, sweetener and cinnamon in a 9 inch pie plate until thoroughly mixed.
2. Pour the melted butter over the top and stir until all of the crust ingredients until well combined.
3. Press firmly into the pie plate to form the crust.
4. Place in the freezer while making the filling.

To make the filling:

1. Beat together the cream cheese, pumpkin, sweetener, pumpkin pie spice, and vanilla until smooth and creamy. 
2. In a second bowl, whip the cream until you have stiff peaks.
3. Fold the whipped cream into the cream cheese mixture until no streaks remain. 
4. Remove the pie crust from the freezer and gently spread the filling over the crust.
5. Refrigerate for at least 4 hours before serving.