Preheat the oven to 350 degrees F and grease the bottom of a 9x13" pan with non-stick spray.
Pulse the pecans in a blender or food processor until they become a flour like consistency.
In a bowl, combine the ground pecans, almond flour, cinnamon, brown sugar substitute, salt and melted butter. Stir to combine everything, then transfer to the prepared baking dish.
Press the mixture into an even layer going all the way to the edges, but not up the sides. (the back of a rubber spatula makes this super easy!)
Bake in preheated oven for 10 minutes, then set aside to cool.
For the Cheesecake Layer:
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetener and vanilla and mix until well integrated. Add the sour cream and heavy whipping cream. Beat on high speed until smooth and creamy and the mixture has slightly thickened.
Pour this mixture over the cooled crust, and spread into an even layer. Place in the fridge while you prepare the rest of the dessert.
For the Pumpkin Layer:
In a large, sauce pan combine the pumpkin, almond milk, egg yolks, Pumpkin pie spice. and sweetener. Mix well.
Place the sauce pan over low heat, and stir constantly until the mixture begins to steam and lightly simmer.
Remove from the heat and slowly sprinkle in the gelatin powder stirring constantly to prevent the gelatin from caking up. Once the gelatin is well integrated, stir in the heavy cream.
Allow to cool slightly, then pour it over the cheesecake layer and return to the fridge.
For the Whipped Cream Layer:
In a large bowl, combine the heavy whipping cream, sweetener, and vanilla. Mix using an electric mixer until it begins to stiffen.
Slowly sprinkle the xanthan gum over the cream and mix again until stiff, being careful not to over mix.
Carefully spread the whipped cream over the pumpkin layer, then sprinkle with the cinnamon.
Allow the dessert to chill for at least 3 hours, or until the layers are firm enough to slice.
Nutrition info for 1 serving (1/16th): 314 calories, 32g fat, 5g carbs, 2g fiber, 4g protein.3g net carbs!