1(15-ounce) canpureed pumpkin (not pumpkin pie filling)
Preheat the oven to 325 degrees. Line a 9- by 12-inch baking pan with parchment paper, allowing a 2-inch overhang.
In a mixer, preferably fitted with a paddle attachment, cream together the butter and ¼ cup Swerve Brown on medium speed for 2 minutes. Add the almond flour and ½ teaspoon salt and beat on low speed until combined. Press the dough very firmly into the prepared pan. Bake for 20 minutes or until lightly browned. Let cool.
Raise oven temperature to 425 degrees.
In a mixing bowl, combine the eggs, ½ cup Swerve Brown, ¼ cup Swerve Granulated, cinnamon, cloves, ginger and ½ teaspoon salt. Whisk well. Add the pumpkin and cream and whisk until smooth. Pout the filling into the cooled crust, spreading evenly. Bake for 10 minutes then reduce oven temperature to 325. Bake for another 30 minutes or until fully set. Let cool completely before cutting into rectangles.