Preheat oven to 350° F. Grease a 9-inch round baking dish.
In a glass measuring cup or microwave safe bowl, heat up the butter and cream cheese to melt and soften--about 30-45 seconds. Stir well to combine.
In a large bowl, add the the cream cheese and butter mixture, pumpkin puree, eggs, and vanilla. Beat with a hand mixer until smooth.
Using another large bowl, stir to mix the almond flour, stevia, baking powder, pumpkin spice seasoning, and salt.
Add the dry ingredients to the wet ingredients and beat with a hand mixer on low speed until a smooth batter is formed.
Transfer batter to the greased baking dish and bake for 35-40 minutes on the middle rack, or until an inserted toothpick comes out clean. When done, set aside to cool completely.
For the cream cheese frosting, mix the cream cheese, stevia, heavy cream and vanilla with a hand mixer until smooth and fluffy. Wait for the pie to cool completely before frosting and slicing. Sprinkle some cinnamon on top, if you'd like! Enjoy!
Serves approximately 6 slices.1 serving = 6 Net Carbs