Lower oven rack to lowest position. Heat oven to 350°F.
In a large mixing bowl, stir together the almond flour and salt. Cut the lard into the flour mixture with a pastry cutter until the mixture resembles coarse sand. Stir in the egg.
Pat and press the crust into the bottom and up the sides of a 9 inch glass pie plate. You can also press some of the crust up onto the lip of the pie plate and make a design on the crust if you wish.
In a large mixing bowl -it's ok to use the same one as before without washing it-whisk together the spices, salt, and Lakanto (or other dry sweetener) for the filling. Whisk in the pumpkin until there are no spice clumps. Then whisk in the remaining ingredients until combined.
Pour the filling into the prepared crust and bake on the lowest oven rack for 45 minutes or until a knife inserted near the center of the pie comes out clean.
Let cool to room temperature, then refrigerate for at least two hours before serving. Top with sweetened whipped coconut cream (or whipped dairy cream) if desired. Refrigerate any leftovers.
Notes
For a vegetarian version, replace the lard with palm shortening or coconut oil.The nutrition facts include the crust and the filling, but do not include any whipped cream topping.To reduce the carb count, or for nut free, you can omit the crust. Lightly oil the pie plate, pour in the filling, and bake on the middle rack of the oven for about 45 minutes.