No Bake Keto Pumpkin Pie in 20 Minutes

Instructions:

1. In a medium bowl, stir together the almond flour, melted butter, monk fruit, salt, and cinnamon until the mixture resembles wet sand.
2. Pour the mixture into a 9-inch pie dish. Using the bottom of a flat measuring cup, press the dough firmly into the bottom and up the sides of the dish.
3. Place the crust in the freezer for 10 minutes to firm up.
4. Beat the softened cream cheese and powdered monk fruit on medium-high until smooth and fluffy (about 2 minutes).
5. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until the color is uniform.
6. In a separate bowl, whip the chilled heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the pumpkin mixture.
7. Pour the filling into the prepared crust and smooth the top with a rubber spatula.
8. Refrigerate for at least 6 hours or overnight to set completely.