In a food processor combine all ingredients for the low-carb pie crust. Pulse to incorporate. The dough should form a ball. Don't process further.
Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.
Preheat oven to 325 F. Prepare a 9-inch pie pan.
Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.
To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.
Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.
Cool the pie completely.