Make crust by first combining Almond Flour, Coconut Flour, Psyllium Husk Powder and Salt in a mixing bowl.
In a separate small mixing bowl, beat 2 Eggs until well combined.
Add Coconut Oil to Almond Flour mixture and combine until it is a sandy consistency.
Add 2 beaten Eggs to Almond Flour mixture and combine well.
Add Ice Water as needed until you reach a consistency where you can work with the dough. It should still look a bit sandy as you’re mixing, but should stick together.
Knead the Dough into a ball. Let sit for 5 minutes.
Push dough into Pie Pan until a thin layer covers the entire pan’s surface.
Bake Crust for 12-15 minutes.
In an Electric Mixer combine Pumpkin Puree, Heavy Cream, 2 Eggs, Swerve, Pumpkin Spice and Vanilla Extract on medium-low speed until smooth.
Remove Crust from oven and let cool for at least 10 minutes or longer.
Reduce oven temp to 325
Pour filling into crust and tap counter to release air bubbles.
Bake for 40-50 minutes, until pie is set except for a slightly jiggly center. (Check on pie periodically to make sure crust isn’t browning too much. If it is, place foil around crust and continue to bake.)
Remove from oven and cool on counter to room temperature.
Refrigerate for at least an hour before serving (overnight is preferable).