Preheat the oven to 350 degrees.

You will need a small saucepan and a medium-size bowl.

In the medium size bowl, combine all of the dry ingredients first: Almond flour, Coconut flour, baking powder, and salt.

In a small saucepan, start to melt the mozzarella cheese over low heat.

Once the cheese has melted, add the butter and egg to this mixture. You want all the butter to be melted at the end of this step. It will be liquid cheese until you add the dry ingredients.

Note: You can heat up the cheese in the microwave but you will need to work fast. It’s important to have the cheese warm when you roll out the dough. If not, it won’t roll out easily. This is the reason I prefer to use a saucepan to heat the cheese. It tends to keep it somewhat warm until I am ready to combine all the ingredients together.

Now add all of your dry ingredients into the saucepan mixture. It will seem as though the ingredients don’t come together right away. You will see the separation of flours and cheese but, don’t worry, these ingredients will eventually come together when you knead the dough.

The dough mixture will be warm at this point but not hot (be careful to check it before touching the dough).

Pour the dough mixture onto a non-stick silicone mat or parchment paper (I prefer the silicone mat because it sticks to the countertop and don’t budge when you are rolling out the dough)

Roll the dough out until it is about a 1/4 inch thick.

This dough rolls nicely but seems to be a bit sticky at times. If that happens, you can sprinkle a very small amount of coconut flour onto the dough to prevent sticking.

Use a round cookie cutter or a glass to cut out circle shapes big enough to fit all around the mini muffin pan. You can also use the regular size muffin pan as well but the baking time will take about 10 minutes longer to bake.

Press the circles into each muffin space. No need to spray the pan with nonstick cooking spray at all.

Pour your pumpkin puree (that you made from the recipe above) into each opening enough till it fills all the way to the top.

Bake these at 350 degrees for about 15 to 20 minutes or until they are golden brown and the pie filling in the center is completely done. You can do a toothpick test to check.

Allow them to completely cook and serve with a dollop of real whipped cream.