In a small bowl, mix together the pumpkin puree and softened cream cheese.
Divide the mixture evenly into the 12-slot silicone mold, leaving ¼ of room from the top edge.
Place in the freezer for about 15 minutes.
Toast the almond flour on a sheet pan in a 350-degree oven for 5 minutes, until a golden hue appears.
When the flour is ready, mix together with the brown sugar substitute and softened butter. A dough-like consistency will form. Take your pie crust mixture and add on top of your pumpkin squares, filling in the space left in the mold. Place in the freezer again until it sets.