In a large mixing bowl, beat the cream cheese with a hand mixer.
Add the pumpkin and beat until combined. Add the erythritol, and salt, and beat until combined.
Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.
Almond Crust
Heat oven to 350 F.
Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown.
After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.