Keto Pumpkin Pie

Prepare the Crust: Preheat oven to 350°F. Process almond flour, keto sweetener, and salt in a food processor to combine. With processor running, gradually add butter pieces until well incorporated. Add egg white, and process until a dough forms. Chill dough 15 minutes.

Press dough evenly into a lightly greased 9-inch pie plate. Cover edges of crust with a pie shield or aluminum foil. Bake in preheated oven until lightly golden, about 13 minutes. Let cool 10 minutes. Reduce oven temperature to 325°F. 

Prepare the Filling: Beat together cream cheese, keto sweetener, keto brown sugar, cinnamon, ginger, nutmeg, and cloves in a medium bowl with an electric hand mixer on medium speed until well combined and slightly fluffy. Add pumpkin, eggs, and evaporated milk; beat until creamy, about 30 seconds. Pour Filling into prepared, slightly cooled Crust. Lightly cover edges with pie shield or aluminum foil, and bake at 325°F on a rimmed baking sheet until the center barely jiggles, about 1 hour. Remove pie, and let it cool to room temperature on a wire rack, about 1 hour. Refrigerate at least 2 hours or up to 2 days before serving. 

Prepare the Whipped Cream Topping: Place cold cream in a medium bowl, and add vanilla, cinnamon, and if desired, sweetener. Whisk or beat using a hand mixer until soft peaks form. Add to dollop on top of each slice.