Preheat and prep: Heat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar with butter or coconut oil.

Mix the pumpkin layer: In a medium bowl, whisk 1 1/2 cups pumpkin puree, 2 large eggs, 1/2 cup heavy cream, 1/2 cup granular keto sweetener, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, and a pinch of salt until smooth.

Pour into the dish: Spread the pumpkin mixture evenly in the prepared baking dish.

Make the topping: In another bowl, stir together 1 cup almond flour, 1/2 cup chopped pecans, 1/3 cup brown-style keto sweetener, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and a pinch of salt.

Add the fat: Melt 5 tablespoons butter and drizzle it over the topping mixture. Stir until you get a crumbly, damp sand texture that clumps when pressed.

Assemble: Sprinkle the topping evenly over the pumpkin base. Don’t pack it down; you want some nooks for crisping.

Bake: Place on the middle rack and bake for 30–40 minutes, until the topping is golden and the edges of the pumpkin layer are set. The center should jiggle slightly like custard.

Rest: Let it cool for 15–20 minutes. The pumpkin layer will finish setting as it cools.

Serve: Spoon into bowls and top with a little unsweetened whipped cream or a scoop of keto vanilla ice cream. Dust with cinnamon if you like.