Preheat your oven to 325°F (160°C) and line an 8x8” baking pan with parchment paper.

In a mixing bowl, combine pecan flour, melted butter, powdered erythritol, and a pinch of salt. Stir until well blended and press evenly into the pan.

Bake for 10 minutes until lightly golden, then remove and set aside to cool.

In another bowl, beat cream cheese and erythritol until smooth, then add pumpkin puree, sour cream, egg, vanilla extract, pumpkin pie spice, and cinnamon. Blend until silky.

Pour the filling over the cooled crust. Smooth the top and bake for 25-30 minutes until set.

Let cool to room temperature, then chill in the refrigerator for at least 3 hours.

For the caramel, melt butter and sweetener in a saucepan over low heat. Stir in heavy cream, vanilla, and sea salt, simmer until thickened.

Drizzle the salted caramel over chilled bars, slice, and serve.