For the crust, combine the almond flour, salt, cinnamon, and egg in a large bowl. Slowly stir in the butter until mixture sticks together and holds.

Press crust into a 9-inch pie pan until crust is thin and even.

In a separate large bowl, combine the pumpkin, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt until combined.

Stir in the two beaten eggs to the pumpkin mixture.

Slowly stir in the milk to the pumpkin mixture until fully combined.

Pour into the crust making sure not to spill over, some pumpkin mixture might be left over.

Bake in the oven for 15 minutes and then cover crust with aluminum foil to prevent burning.