Make crust: combine dry ingredients in a bowl. Add cold butter and cream cheese and cut in using a pastry cutter until crumbly, or pulse in a food processor. Add egg and stir just until dough begins to come together.

Form dough into a ball, wrap in plastic wrap, and refrigerate for one hour. Remove from fridge and roll between parchment paper into a 13- inch circle. Place rolled circle of dough into a greased 9-inch pie pan, form to fit the pan, and refrigerate again while you prepare the filling.

Make filling: add cream and butter to a saucepan over low-medium heat. Stir until butter is melted, then add sweetener. Continue stirring until dissolved and mixture begins to thicken slightly. Remove from heat and allow to cool.

Preheat oven to 350°F. Add spices and salt to pumpkin puree and stir until distributed, then add pumpkin puree along with all other remaining ingredients to the cream mixture. Whisk until smooth.

Pour filling mixture into prepared pie crust. Place pie pan on a baking sheet and bake for 40-45 minutes. Remove from oven and allow to continue cooking and setting at room temperature, until cooled. Refrigerate for at least 3 hours before slicing and serving. Enjoy!