Prepare the Pumpkin Filling:

1. Preheat oven to 375°F. Butter an pie pan (or 8 x 8-inch baking dish or medium casserole dish). Set aside.
2. In a large bowl, whisk together pumpkin, sweetener, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth.  Set the mixture to the side.

Prepare the Double Crisp:

1. In a medium bowl, stir together the almond flour, sweetener, cinnamon, and salt. Add the softened butter and stir with a fork until crumbly. (You can also beat the mixture with a hand mixer until crumbly if needed).  

Assemble the Pumpkin Crisp

1. Spread 1.5 cups of the cinnamon streusel topping on the bottom of the pan, gently pressing the ingredients down.  Spread the pumpkin pie mixture over the crisp layer and even out the top.  Crumble the remaining crisp over the pumpkin filling.  Place the dish on a baking sheet (just in case there is any overflow!) and place the dish in the oven.
2. Bake until the filling is just barely set (it may jiggle slightly in the middle)  and the top is golden brown, 35 to 45 minutes (over 35 minutes for a gooier bottom)
3. Let cool for 10 minutes, then serve warm