Heat the oven to 350°F (175°C). You’ll par-bake the crust so it sets and stays crisp under the creamy filling.

Mix the crust. In a bowl, stir together almond flour, sweetener, cinnamon, and salt. Add melted butter and vanilla. The mixture should look like damp sand and hold together when pressed.

Press and bake. Press the mixture firmly into a 9-inch pie plate, going up the sides. Use the bottom of a measuring cup to pack it tight. Bake for 10–12 minutes until lightly golden at the edges. Cool completely.

Bloom the gelatin. Sprinkle gelatin over a few tablespoons of warm water in a small bowl. Let it sit for 5 minutes to bloom. Then warm it gently (microwave a few seconds or use a warm water bath) until fully dissolved and clear.

Make the pumpkin cream base. In a mixing bowl, beat softened cream cheese until smooth. Add pumpkin purée, powdered sweetener, pumpkin pie spice, vanilla, and a pinch of salt. Beat until silky.

Lighten with cream. Whip 1/2 cup heavy cream to soft peaks. Fold it into the pumpkin mixture to make it fluffy.

Add the gelatin. With the mixer on low, stream in the dissolved gelatin and mix just until combined. This helps the pie set cleanly without baking the filling.

Fill the crust. Pour the pumpkin cream into the cooled crust and smooth the top. Chill for at least 4 hours, or until the center is firm to the touch.

Whip the topping. Beat 1 cup heavy cream with powdered sweetener and vanilla until it holds soft-to-medium peaks.

Finish and serve. Spread or pipe the whipped cream over the set pie. Dust lightly with cinnamon if you like. Slice with a clean, sharp knife, wiping between cuts for neat slices.