LOW CARB PUMPKIN SLAB PIE WITH CARDAMOM CANDIED PECANS
270 calories, 23g fat, 4g net carbs, 8g protein
Servings: 2 Pies
Ingredients
For the shortbread crust:
- 6 Tbsp butter
- 1/3 cup granulated sweetener
- 2 cups almond flour
- 1 tsp maple extract optional
- pinch of salt
For the pumpkin pie filling:
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup + 2 Tbsp granulated sweetener
- 2 cups pumpkin puree
- 2 Tbsp vanilla protein powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamom
For the candied pecans:
- 1 cup pecan pieces
- 2 Tbsp butter melted
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 3 Tbsp granulated sweetener
Instructions
To make the shortbread crust:
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Melt the butter.
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Add the rest of the ingredients and stir until a stiff dough forms.
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Press dough evenly into a nonstick 15 x 10 (or equivalent) cookie sheet/jelly roll pan along the bottom and up the sides, crimping the edges.
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Bake in a preheated 325 degree (F) oven for 10 minutes.
To make the filling and pie:
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Combine the eggs and cream and beat together until smooth.
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Add the pumpkin, sweetener, protein powder, and spices to the egg mixture and beat for at least one minute until smooth.
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Pour the pumpkin mixture into the pre-baked pie crust and spread until even.
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Bake in a preheated 325 degree (F) oven for 35 – 40 minutes or until the filling is firm and the crust is golden. (If the crust is darkening too quickly, cover the edges loosely with foil in the last 10 minutes of baking. I didn’t and mine turned out fine, but it was close.)
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Turn off the oven and leave the slab pie in for an additional 15 minutes.
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Remove and cool.
To make the candied pecans:
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Combine all of the pecan ingredients in a small bowl and stir until coated.
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Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 – 10 minutes or until crunchy.
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Remove from the oven and cool for 5 minutes.
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Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.
