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.
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Par-bake the crust. Make the pie filling by combining the eggs, monk fruit sweetener, pumpkin, cream, vanilla and spices.
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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.
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Find the pie and whipped cream recipes on stemandspoon.com.