Preheat your oven to 350F. Grease a large baking dish and set it aside.

Steam the pumpkin until tender. Let it cool completely. Once cooled, mix the pumpkin with the peaches, 1/4 cup allulose, cinnamon, xanthan gum, and lemon juice. Transfer this mixture into the prepared baking dish and bake for 10-15 minutes.

While the filling is baking, prepare the biscuit topping. In a large mixing bowl, whisk together the almond flour, baking powder, brown sugar substitute, and 2 tablespoons allulose. Add the egg, melted butter, and heavy cream, mixing until combined.

Remove the baking dish from the oven. Using a cookie scoop or a 1/4 cup measure, scoop portions of the biscuit topping over the filling.

Return the dish to the oven and bake for another 15-20 minutes, or until the topping is golden brown.

Let the cobbler sit at room temperature for 10 minutes before serving.