Preheat oven to 350F.

Mix almond flour, tapioca starch or cassava flour and granulated sweetener together in a bowl. Add in water and mix until combined. You want to be able to easily form it into a pie crust without it being too crumbly or too sticky. If too dry, add an additional splash of water. If too wet, add a bit more tapioca starch or cassava flour.

Roll dough into a ball, then press down with your hands between two layers of parchment paper. Use a rolling pin to roll out into a flat layer, then carefully transfer into a greased pie dish. If the dough crumbles a bit, simply reform with your fingers as needed.

Bake for 12-14 minutes before adding the filling.

To a medium bowl, add the gelatin and the room temperature water. Stir until dissolved. Add in the hot water and stir until well-combined.

To a second, microwave-safe dish, add butter and microwave until melted. To prevent splattering, microwave in 15 second bursts.

To the melted butter, add the gelatin and water mixture. Also stir in the pure pumpkin, sweetener, and pumpkin pie seasoning.

Mix until combined with no clumps. Pour into pre-baked pie crust. Place in the fridge and allow to set for 1 hour, or until the center is firm. Store covered in the fridge for 3-4 days.