• Preheat air fryer to 325 degrees for 5 minutes. If no air fryer preheat oven to 350 degrees. Lightly grease three 3-inch mini pie pans. Set aside

Crust

• Place butter and cream cheese in a medium mixer bowl. Beat on medium for 1 minute or until creamy. Add the extract and sweetener. Beat on medium until combined. Turn mixer on low and gradually add the coconut flour until fully combined and smooth.
• Scrape down the sides of the bowl and form the dough into a smooth ball. Divide the dough ball into 3 equal portions. Roll each portion into smooth balls. Place 1 dough portion into each of the prepared pie pans. Use fingers and press the dough evenly throughout the bottom and up the sides of each pie pan. Set aside

Filling

• Sift the sugar substitute, dry spices and salt into a large mixing bowl until there are no lumps. Whisk in the eggs and pumpkin puree until fully combined. Whisk in the keto milk and extract until combined and completely smooth
• Divide the filling evenly between the prepared pie crusts. Place in the preheated air fryer or oven. Air fry for 7 to 10 minutes or bake for 20 to 25 minutes until the pies are fully set.
• Open the air fryer or remove the pies from the oven. Let the pies cool in the airfryer or on the baking sheet for 10 minutes until firm. Once firm, transfer to a wire rack and allow to cool completely. Place the cooled pies in the refrigerator until cooled through and ready to use.