Prep Time: 15 Min
Cook Time: 1 HR 5 MINS
– 6 tbsp butter — room temperature – 2 tbsp cream cheese — room temperature – 1 cup almond flour – 1/2 cup coconut flour – 1 egg – 2 tbsp Swerve Confectioners – 1/2 tsp Xantan gum For the Low-Carb Pumpkin Pie Filling: – 8 oz cream cheese – 1 cup Swerve Confectioners – 1 tsp vanilla extract – 1 can pumpkin pure — 15 oz, not pie filling – 2 eggs – 1/8 tsp salt — optional – 1/2 tsp pumpkin pie spice — less or more, depending on your preference
Alternatively pulse until just crumbs are formed, then transfer dough to a working surface and create a ball. Press to form a disk, then wrap with plastic wrap and refrigerate for 30 minutes to 1 hour before you roll the dough to make the pie crust.
Roll the dough into a 1/4 inch thick circle, then transfer to the pan. Cut around the edges, if the dough is sticking too far out. Flute the edges to make it look pretty. Bake for 8-10 minutes, then let it cool for 20 minutes.
To make the pie filling, beat together cream cheese and sweetener for 2 minutes until combined. Add vanilla extract, salt and pumpkin puree. Add pumpkin pie spice. Beat to combine. Add eggs one at a time, beating after each addition. The batter should be smooth.
Pour on top of the cooled crust and bake at 350 F for 40-45 minutes, until the center is set. If the top of the pie crust starts to brown too much, you can loosely cover with foil and continue baking.