Prep the pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting later. Preheat the oven to 325°F.

Mix the crust: In a bowl, combine almond flour, melted butter and 1/4 cup sweetener until the mixture looks like wet sand. Press it firmly and evenly into the bottom of the prepared pan.

Pre-bake the crust: Bake the crust alone for about 10 minutes, until the edges turn light golden. Set aside to cool slightly while you make the filling.

Beat the cream cheese: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl to catch any hidden lumps.

Add pumpkin and eggs: Add the pumpkin puree, eggs, remaining sweetener, pumpkin pie spice, vanilla and salt. Beat on low speed just until the batter turns a uniform orange color with no streaks.

Pour over the crust: Pour the filling over the warm crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Bake the bars: Bake at 325°F for 32-38 minutes, until the edges are set and slightly puffed but the center still jiggles slightly when you nudge the pan. Avoid opening the oven door before the 30-minute mark.

Cool on the counter: Turn off the oven and let the pan sit on a cooling rack at room temperature for about an hour. This slow cooldown helps prevent cracks on top.

Chill completely: Cover the pan and refrigerate for at least 4 hours, or overnight, until the filling is firm to the touch. This step is essential for clean slices.

Slice and serve: Lift the bars out using the parchment overhang and place on a cutting board. Slice into 12 squares with a sharp knife, wiping the blade clean between cuts for neat edges.