Preheat oven to 350 degrees F. Butter a 9-inch pie plate.
In a medium bowl, lightly whisk the eggs. Add the pumpkin puree, butter, stevia, vanilla and kosher salt. Whisk to combine.
With a rubber spatula, mix in the almond flour until well combined and smooth, then mix in the pumpkin pie spice and the baking soda. Batter will be thick.
Use a rubber spatula to transfer the batter to the greased pie plate. Smooth the top out.
Bake the cake until center is fully baked and a toothpick inserted in it comes out clean, 30-35 minutes.
Cool the cake in the pan on a cooling rack for 30 minutes before slicing and serving.
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Notes
*If you need this cake to be dairy-free, you can use ¼ cup avocado oil instead of butter. **If using a granulated sweetener instead of stevia, you might need to add 2 tablespoons of water to the mixture.