Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine finely chopped pecans, almond flour, melted unsalted butter, and your chosen sugar substitute. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan.

Place the crust in your preheated oven and bake for 10–12 minutes, until it turns lightly golden and fragrant. Once baked, allow it to cool completely while you prepare the cheesecake filling.

In a large mixing bowl, use an electric mixer to beat softened cream cheese until creamy and smooth. Gradually add in pumpkin puree, eggs, pumpkin spice, and your preferred sugar substitute. Continue mixing until fully combined and silky.

Gently pour the filling over the cooled pecan crust, using a spatula to spread it evenly. Tap the pan lightly on the counter to release any air bubbles.

Place the springform pan in the oven and bake for 45–50 minutes, or until the edges are set but the center remains slightly jiggly. Let it cool in the oven with the door slightly ajar.

After cooling for about an hour at room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.