In a large bowl, beat eggs until combined (save the egg white for a later step), then whisk in pumpkin, cooled butter, erythritol, stevia, milk and vanilla. Mix until smooth.
Add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt, stirring until batter is combined.
In a separate bowl, whip the egg white to stiff peaks, then gently fold into the batter. Allow batter to rest for 3-5 minutes. This helps the batter thicken.
Meanwhile, preheat a griddle or a large skillet on medium-low heat. Spray cooking surface generously with oil cooking spray or butter.
Drop about 1/4 cup of batter onto the griddle. Cook 3-5 minutes, until edges are golden brown and bubbles form on the top. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Serve with fresh whipped cream, butter, sugar free syrup, toasted pecans, or your desired toppings.