Mix the ingredients for the almond flour crust. Shape the dough into a disc and chill it in the refrigerator. Roll it out and press it into a pie dish.
Par-bake the crust. Make the pie filling by combining the eggs, monk fruit sweetener, pumpkin, cream, vanilla and spices.
Bake the pie then let it cool for at least 1 hour. Chill the pie in the refrigerator. Top it with homemade (sugar-free) whipped cream to serve.
Find the pie and whipped cream recipes on stemandspoon.com.