Pulse the almond flour, coconut flour, xanthan gum, and salt in a food processor to combine, then add the chilled butter and cream cheese and pulse again. The mixture should look like coarse crumbs with small bits of butter still visible.

Add the egg and vinegar, then pulse only until the dough comes together. Stop as soon as it forms a ball, even if you can still see butter specks, because that helps keep the crust flaky.

Wrap the dough in plastic wrap, flatten it into a disc, and refrigerate it for 1 hour. The chilled dough should feel firm and easier to roll without sticking or tearing.

Set the cold dough between two sheets of parchment paper and roll from the center outward into a circle that is at least 1 inch wider than your pie pan. Aim for a thickness between 1/8 and 1/4 inch, and smooth out the parchment if it wrinkles under the dough.

Peel off the top parchment, place the pie pan upside down over the dough, then flip the dough into the pan and remove the remaining parchment. If the dough stays cool, it should release cleanly and settle into the pan without much fuss.

Press the dough gently into the pie plate, trim the edges if needed, flute the rim, and refrigerate the shaped crust until ready to bake. The cold shell will hold its shape better and gives the bottom crust a better shot at baking up firm.

Preheat the oven to 325 °F. A lower oven temperature helps the filling cook evenly and lowers the chance of cracks.

Combine the pumpkin puree, eggs, heavy whipping cream, golden monk fruit, bourbon whiskey (optional), ground ginger, ground cinnamon, salt, and nutmeg in a large bowl with an electric mixer. Mix just until smooth and combined so the filling stays creamy without whipping in too much air.

Pour the filling into the chilled crust and bake for 50 to 60 minutes at 325 °F. The pie is ready when the center jiggles like set Jell-O, not like liquid, and the spices smell warm and toasty.

Cool the pie at room temperature for 15 minutes, then transfer it to the refrigerator until fully set. The filling will continue to firm up as it cools, so a slight wobble in the oven is exactly what you want.