Ingredients
2/3
cup super-fine blanched almond flour
1/2
cup coconut flour
1/2
teaspoon xanthan gum
1/4
teaspoon salt
1/2
cup cold butter, cut into pieces
2
oz cold cream cheese (from 8-oz package), cut into pieces
1
egg, slightly beaten
1
package (8 oz) cream cheese, softened
1/4
cup butter, softened
2/3
cup golden raw cane sugar replacement made with erythritol and monk fruit extract
1
can (15 oz) pumpkin puree
1 1/2
teaspoons pumpkin pie spice
1
teaspoon vanilla
1/2
cup heavy whipping cream
Preparation
Place almond and coconut flours in freezer 30 minutes.
In food processor, pulse chilled almond and coconut flours, xanthan gum and salt until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 5 to 7 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate 1 1/2 hours or until well chilled.
Heat oven to 375°F.
Place chilled dough between two pieces of parchment paper; roll into 12-inch circle. Peel one piece of parchment paper off dough to loosen from pastry. Replace parchment loosely; flip dough over. Peel top piece of parchment off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
Cover edge with foil; bake 20 minutes. Remove foil from edge. Bake 4 to 5 minutes longer or until golden brown and crust is dry. Cool on cooling rack at least 1 hour.
In medium bowl, beat 8 oz cream cheese and 1/4 cup butter with electric mixer on medium speed until blended. Beat in remaining ingredients except whipping cream until smooth. Spread over cooled crust. Cover and refrigerate at least 3 hours but no longer than 24 hours.
Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.
