Mix almond flour, Golden Monkfruit sweetener, and cinnamon in a medium size bowl.
Add melted butter until well blended.
Transfer mixture to a buttered 9 x 13 baking pan.
Press the mixture into the bottom of the pan forming an even and flat surface. Bake for 15-20 minutes at 325 degrees or until edges are lightly brown. Remove pan from oven and let cool for at least 10 minutes before adding the filling.
In a large mixing bowl combine cream cheese, vanilla and mix with a blender until creamy smooth.
Blend in eggs.
Combine pumpkin, allspice, cinnamon, nutmeg and Swerve confectioners until thoroughly mixed together.
Pour pumpkin filling evenly over cooled crust.
Bake at 350 degrees until filling is set about 40-45 minutes. Remove pan from oven and let cool to room temperature. Place pan in refrigerator and let harden for 2 hours.
Cut into even bars and serve.
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