Preheat oven to 350 degrees F. Line an 8 x 8 square baking pan with parchment paper.
In a large bowl, mix together the almond flour, powdered sweetener, and salt. Stir in the melted butter until you have a mixture similar to graham cracker crust.
Transfer the crust ingredients to the baking dish and press the crust down and out to fill the pan and pack it together. Bake for 10 minutes, until crust just turned golden around the edges.
In a large mixing bowl, mix the cream cheese and sweeteners until creamy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin pie spice and mix to combine.
Pour pumpkin cheesecake mixture over the prebaked almond flour crust. Bake for 35 minutes, until edges are set and center still appears slightly jiggly.
Remove from the oven and place on a wire rack. Cool completely. Refrigerate at least 6 hours before serving.
To cut the bars, lift on the sides of the parchment paper and lift the pumpkin bars out. Cut into 16 evenly sized bars.