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.
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.
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.
Tips from the Betty Crocker Kitchens
If you don’t have a food processor, the crust ingredients can be mixed by hand in this keto-friendly* cream cheese pumpkin pie recipe. Cut the butter and cream cheese into the flours, xanthan gum and salt using a pastry blender. Stir in the egg until dough forms clumps. Gather dough into a flattened disk, and continue as directed.