Gather all the ingredients.
Preheat oven to 325F.
In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
Line a cupcake pan with cupcake liners.
Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.
Pour Gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the Gelatin bloom.
In the meantime, combine cream cheese, pumpkin puree, Monkfruit Erythritol Blend, pumpkin pie spice, vanilla extract and combine with a hand or stand mixer.
Once 5 minutes has passed from 7), microwave Gelatin for 10 seconds to let it warm and liquefy.
Add liquefied Gelatin mix into pumpkin cream cheese mix and combine with a hand or stand mixer.
Scoop approximately 2 tablespoons of pumpkin cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.