Preheat oven to 350 degrees. Grease whoopee pan and set aside.

In a large bowl, combine almond flour, sweetener, pumpkin pie spice, baking powder, and salt.

Add eggs, pumpkin, and vanilla extract and mix until well combined.

Add melted butter and water and mix again.

Use a medium size cookie scoop and fill each cavity with 1 scoop of batter. 1 scoop is approximately 2 tablespoons. Smooth the batter down into an even layer with an offset spatula.

Bake for 10-13 minutes until lightly brown and set.

Repeat step 5 with remaining batter. You should get a total of 24 cakes.

Let cakes cool completely.

To make the filling, while the heavy cream on high speed until it begins to stiffen. Slowly add powdered sweetener to whipped cream and whip until firm.

In separate bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream and use to mixer to whisk for 30 seconds just until combined.

Use piping bag or ziplock bag to pipe filling on top of 12 of the cakes. Top each cake with remaining cake to complete the whoopee pie.

Store in an airtight container in the fridge up to 1 week.