First Step: Prepare the crust by combining 1/2 cup sunflower seeds or pumpkin seeds or nuts of choice, 1/2 cup almond flour, 1/3 cup cocoa powder, 1/2 cup erythritol or 1/2 teaspoon stevia, 8 tablespoons unsalted butter (softened), and 1/8 teaspoon salt in a food processor. Blend until smooth and well combined. The mixture should hold together when pressed between your fingers.

Second Step: Press the mixture evenly into a greased 9-inch pie pan or springform pan. Use the back of a measuring cup or a flat-bottomed glass to create an even layer. Refrigerate it for 15 minutes to set while you prepare the filling.

Third Step: In a large bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract and 1 teaspoon liquid stevia until stiff peaks form. This step is crucial for achieving the light, fluffy texture of the filling. Make sure your heavy cream is cold for best results.

Fourth Step: In another bowl, blend 16 ounces softened cream cheese, 1/2 cup sugar-free maple syrup, 1/4 cup brown sugar substitute, 1/2 teaspoon salt, and caramel stevia (optional) until creamy using an electric mixer. Start on low speed to avoid splashing, then increase to high until the mixture is completely smooth and no lumps remain.

Fifth Step: Fold the whipped cream into the cream cheese mixture until smooth. Be gentle to maintain the airiness of the whipped cream. Stir in 1 cup chopped pecans, reserving the remaining 1/2 cup for topping.

Sixth Step: Spread the filling over the prepared crust, smoothing out the top evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.

Seventh Step: Sprinkle the remaining pecans on top of the pie. Optionally, decorate the edges with whipped cream as desired for an elegant presentation.

Eighth Step: Cover and refrigerate for 6 to 8 hours or overnight. This chilling time is essential for the pie to set properly and for the flavors to develop. For the best results, plan ahead and make this pie the day before you plan to serve it.