Make the crust by adding the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture.
Spread crust mixture into the bottom of a 9 inch pie pan, un-greased. Bake in 350 oven for 5-8 minutes, until golden brown.
Allow to cool completely.
In a stand mixer, add pumpkin puree, cream cheese and erythritol. Beat 1 minute on medium high speed.
Add remaining ingredients and beat 3-5 minutes until thick and creamy.
Spread into cooled crust and chill for 2-3 hours before serving.
Optional: Top with whipped cream as shown