Stir together the almond flour, sweetener and cinnamon in a 9 inch pie plate until thoroughly mixed.
1 ½ cups almond flour, 1/4 cup sweetener, 1 teaspoon ground cinnamon
Pour the melted butter over the top and stir until all of the crust ingredients until well combined.
6 tablespoons melted butter
Press firmly into the pie plate to form the crust.
Place in the freezer while making the filling.
To make the filling:
Beat together the cream cheese, pumpkin, sweetener, pumpkin pie spice, and vanilla until smooth and creamy.
8 ounces cream cheese, 1 cup canned pumpkin puree, 2 tablespoons pumpkin pie spice, ½ cup powdered sweetener, 1 teaspoon vanilla
In a second bowl, whip the cream until you have stiff peaks.
1 ½ cups heavy cream
Fold the whipped cream into the cream cheese mixture until no streaks remain.
Remove the pie crust from the freezer and gently spread the filling over the crust.
Refrigerate for at least 4 hours before serving.
Video
Notes
We tested this recipe using Lakanto sweeteners. They taste and bake just like real sugar. You may use any 1:1 sugar replacement that you like. Swerve also works well.