In a mixing bowl beat your heavy cream until it becomes thick. Once thick add in your vanilla and xanthan gum. Continue beating until it is very thick.
While the cream is being whipped, put your 2 tablespoons of cool water in a bowl (I used my measuring cup I measured the heavy cream in). Add the gelatin and stir. Let sit for a few minutes.
Once the cream is whipped, scrape into a bowl.
Add your softened cream cheese to the same bowl. No need to clean it. Beat it until it is smooth. You don't any lumps. You won't be able to get them out later.
Add your spices, sweetener, vanilla, and pumpkin to the cream cheese.
Beat until combined. While you are mixing add 2 tablespoons of hot water to the gelatin. Mix for a few seconds. Add the gelatin mixture to the pumpkin mixture.
Add the whipped cream to the pumpkin mixture.
You can carefully fold the cream into the pumpkin mixture. What I did was use the same paddle attachment and did slow pulses until it was combined. Taste the filling and see if you need more sweetener. I added 2 more tablespoons of the powdered swerve. Be careful so you don't get that cooling affect.
This is the pie crust I used this time.
Pour your pie mixture into the pie crust. Refrigerate until ready to serve.
I topped mine with homemade caramel sauce and canned whipped cream.
