Gather all the ingredients.
Preheat oven to 350F.
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 should still be crumbly.
Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness as shown below.
Bake for approximately 15-18 minutes or until browned. Let it cool completely (about 10-15 minutes). Note - for this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
Next in a large mixing bowl, combine pumpkin puree, cream cheese, pumpkin pie spice, Monkfruit Erythritol Blend, and beat with a hand/stand mixer for 10-15 seconds until smooth and set aside.
In another large mixing bowl, combine heavy cream, Monkfruit Erythritol Blend, Vanilla Extract and beat with a hand/stand mixer for 3-5 minutes until stiff peak can be formed.
Once almond crust is cooled, break it into smaller pieces, place it inside a ziplock bag and smash it until crumbles are formed. Note - if almond crumb is not completely cool, it will not crumble.
To assemble, add the following layers into glass cup: pumpkin pie filling > whipped cream filling > crumb filling > pumpkin pie filling > whipped cream filling > sprinkle of crumb filling on top. Best severed chilled.