Prep the pan and oven. Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin pan with paper or silicone liners. This keeps the crust intact and makes clean-up easy.

Make the crust. In a bowl, mix almond flour, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it looks like damp sand. It should clump when pinched.

Portion and press. Divide the crust mixture among the liners, about 1 tablespoon per cup. Press firmly with your fingers or the flat bottom of a measuring spoon to create an even layer.

Par-bake the crust. Bake for 6–8 minutes, until lightly set and just starting to deepen in color. Remove from the oven and set aside to cool slightly while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until smooth, about 1–2 minutes. Scrape the bowl well to avoid lumps.

Add sweetener and spices. Beat in powdered sweetener, pumpkin pie spice, cinnamon, and salt until fully incorporated.

Blend in pumpkin and dairy. Mix in pumpkin puree, vanilla, and sour cream (if using). Beat on low until smooth. Avoid whipping in too much air.

Add eggs last. Beat in the egg and yolk on low just until combined. Do not overmix. A silky, pourable batter is what you want.

Fill the cups. Spoon or scoop the filling over the crusts, almost to the top. They won’t rise much, so you can fill them generously.

Bake gently. Bake for 13–16 minutes, until the edges look set and the centers still have a slight jiggle. If a few puff slightly, that’s fine. They’ll settle as they cool.

Cool and chill. Let the bites cool in the pan 15 minutes, then transfer to a rack. Chill in the fridge for at least 2 hours, preferably 4, to set the texture.

Add toppings (optional). Before serving, add a small dollop of whipped cream, a dusting of spice, or a sprinkle of crushed pecans.