Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour, melted butter, granulated sweetener, egg, vanilla extract, and a pinch of salt. Mix until a cohesive dough forms. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Use a fork to prick the bottom of the crust to prevent bubbling. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool slightly.

Prepare the Filling: In a large bowl, whisk together the pumpkin purée, heavy cream, eggs, granulated sweetener, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and well combined. Ensure there are no lumps for a silky filling.

Assemble the Pie: Pour the pumpkin filling into the pre-baked crust, spreading it evenly.

Bake the Pie: Return the pie to the oven and bake at 350°F (175°C) for 40-50 minutes, or until the filling is set around the edges and the center has a slight jiggle. If the crust edges begin to brown too quickly, cover them with foil to prevent over-browning.

Cool and Serve: Once done, remove the pie from the oven and place it on a cooling rack. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set. Serve chilled or at room temperature, optionally topped with a dollop of sugar-free whipped cream