In a large mixing bowl, add the pumpkin puree, eggs, heavy cream, sweetener, cinnamon, nutmeg, vanilla extract, and a small pinch of salt. Use a whisk to mix everything together until the mixture becomes completely smooth and creamy. Take a moment to scrape the sides of the bowl to ensure nothing is left unmixed—this helps create an even texture when baked.

Lightly grease your baking dish with butter or oil to prevent sticking. Pour the prepared pumpkin mixture into the dish and use a spatula to spread it out evenly. Gently tap the dish on the counter once or twice to remove any air bubbles and level the surface.

In a separate bowl, prepare the crumble topping by combining almond flour, chopped pecans, sweetener, and cinnamon. Mix these dry ingredients first so the flavors are evenly distributed, then pour in the melted butter. Stir until the mixture becomes crumbly and slightly moist, forming small clusters.

Take the crumble mixture and sprinkle it evenly over the pumpkin layer. Try to cover the entire surface without pressing it down—keeping it loose helps create that signature crunchy topping after baking.

Preheat your oven to 180°C (350°F) if you haven’t already. Place the baking dish on the center rack and bake for 30–35 minutes. You’ll know it’s ready when the top turns golden brown and the center looks set but still slightly soft.

Remove the cake from the oven and let it cool for at least 15–20 minutes. This step is important because the layers will firm up as it rests, making it much easier to slice cleanly without falling apart.

Once slightly cooled, cut into squares using a sharp knife and serve. You can enjoy it warm for a soft, comforting texture or chilled for a firmer, more set dessert—either way, it’s rich, flavorful, and satisfying.