Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large mixing bowl, whisk together pumpkin purée, heavy whipping cream, eggs, pumpkin pie spice, vanilla extract, and Swerve Confectioners Sweetener until smooth.

In another bowl, combine almond flour and Swerve Brown Sweetener. Add cubed cold butter and blend until the texture resembles coarse crumbs.

Stir in chopped pecans to the crumble topping and sprinkle it over the pumpkin filling in the baking dish.

Bake for 35-40 minutes until filling is set and topping is golden brown.

Allow to cool slightly before serving warm with keto whipped cream or sugar-free vanilla ice cream.