Combine dry ingredients: coconut flour, erythritol and salt. Set aside.

In another bowl whisk together vanilla and melted coconut oil.

Slowly add the wet ingredients to the dry ingredients throughly combining.

Add in cubes of room temperature butter and use hand to form dough.

Using your hand mold the dough into the bottom of each cup of your greased cupcake pan. We use a silicon cupcake mold.

Place pan into a 350 degree oven for 12-15 minutes (depending on thickness of crust layer).

Once cooked, pull out and set aside to cool.

Using hand mixer cream together the room temperature cream cheese and erythritol.

Add egg, sour cream and heavy whipping cream. Continue to mix until thoroughly combined.

Use 2/3 of batter filling up the cupcake pan.

Add pumpkin puree and pumpkin pie spice to remaining 1/3 of batter and combine well (even out all lumps).

Slowly layer the remaining (newly created pumpkin cheesecake mixture) on top of the cheesecake layer in the cupcake pan.

Place into a 300 degree oven for 55-60 minutes. Use toothpick to check for a clean pull through.

Place in fridge to chill and serve cold. Enjoy!