Lightly spray a 9 inch pie pan with cooking spray. Use a fork and stir together the almond meal/flour, brown Swerve, salt, ground ginger, ground cinnamon in the prepared pie pan until fully combined. If needed use fingers to break up any large lumps
Add vanilla and melted butter. Use form and stir together until and the dry ingredients are moist. Use fingers if needed to fully moisten all dry ingredients
Use a fork, fingers or the bottom of a measuring cup and press the crust evenly throughout and up the sides of the pan. Make sure it is pressed evenly and firmly. Place in the refrigerator until ready to use
Cheesecake
Preheat oven to 350 degrees
In a large mixer bowl beat the cream cheese on medium for about 30 seconds or until fluffy
Scrape down the sides of the bowl and push the cream cheese to the center of the bowl. Add the granulated sweetener and vanilla. Beat on medium another 30 seconds or until fully combined
Scrape down the sides of the bowl again and push all the ingredients to the center of the bowl. Add the eggs, pumpkin, cinnamon, ginger and allspice. Beat on medium another 30 seconds or until fully combined and smooth
Scrape down the sides of the bowl once again and push all the ingredients to the center of the bowl
Remove the crust from the refrigerator. Scrape the cheesecake into the prepared pie crust. Use a spatula and smooth the filling evenly throughout the crust. Make sure it is even and the top is smooth. Bake at 350 degrees for 35-40 minutes or until the center is set and the cheesecake is slightly brown around the edges
Remove from the oven. If desired sprinkle the top with cinnamon/Swerve mixture (1TBS brown Swerve + 1 tsp ground cinnamon) Allow to cool at room temperature 45 minutes to 1 hour or until no longer hot (warm is okay) Chill in the refrigerator at least 3 hours or until completely chilled
Cut into serving size pieces. Top each slice with the desired toppings
Notes
The nutritional values are based on the pie only. The values will change depending on the crust that is used