Low Carb Pumpkin Slab Pie with Cardamom Candied Pecans
Try this Low Carb Pumpkin Slab Pie with Cardamom Candied Pecans recipe.
Try this Low Carb Pumpkin Slab Pie with Cardamom Candied Pecans recipe.
- pinch of salt
- 1 cup heavy cream
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1 cup pecan pieces
- 6 tbsp butter
- 2 tbsp butter melted
- 1/2 tsp ground cinnamon
- 2 cups pumpkin puree
- 2 cups almond flour (ibih recommends)
- 1/3 up granulated sweetener (ibih recommends)
- 1 tsp maple extract (optional)
- 1/2 cup + 2 tbsp granulated sweetener (ibih recommends)
- 2 tbsp vanilla protein powder (ibih recommends)
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/2 tsp ground cardamom
- 3 tbsp granulated sweetener (ibih recommends)
- Carbohydrate 11.1700310524174 g
- Cholesterol 139.937000020825 mg
- Fat 17.0226711133572 g
- Fiber 3.81281342751469 g
- Protein 4.65934347515708 g
- Saturated Fat 7.02399168386186 g
- Serving Size 1 1 serving (86g)
- Sodium 169.208324381506 mg
- Sugar 7.35721762490274 g
- Trans Fat 1.29383916981521 g
- Calories 208 calories
Step-by-step
- Melt the butter.
- Add the rest of the ingredients and stir until a stiff dough forms.
- 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.
- Bake in a preheated 325 degree (F) oven for 10 minutes.
- Combine the eggs and cream and beat together until smooth.
- Add the pumpkin, sweetener, protein powder, and spices to the egg mixture and beat for at least one minute until smooth.
- Pour the pumpkin mixture into the pre-baked pie crust and spread until even.
- 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.)
- Turn off the oven and leave the slab pie in for an additional 15 minutes.
- Remove and cool.
- Combine all of the pecan ingredients in a small bowl and stir until coated.
- Spread the nuts out on a cookie sheet and toast at 375 degrees (F) for 8 - 10 minutes or until crunchy.
- Remove from the oven and cool for 5 minutes.
- Sprinkle the cooled nuts evenly over the top of the pie before cutting and serving.
Pumpkin purée carries the entire architectural load of this dessert. Canned pumpkin delivers consistent moisture levels year-round because manufacturers blend varieties like Dickinson pumpkins to standardize starch and water content. Fresh winter squash yields variable hydration, requiring extra draining to prevent a watery custard.
Standard pastry crust relies on gluten networks formed by wheat flour to trap steam and create flaky layers. Almond flour lacks gluten entirely. Butter and protein powder compensate for this structural deficit by binding the dough as it bakes at 325 degrees Fahrenheit. Pressing the mixture into a 15-by-10-inch sheet pan increases the surface-to-volume ratio compared to a standard deep-dish pie. This wider footprint ensures the custard sets evenly without overcooking the edges.
Adapting batch sizes requires caution with nut-flour doughs. Doubling the quantity makes the crumbly mixture difficult to press uniformly into larger pans. Baking the crust for ten minutes before adding the filling prevents sogginess by setting the fats early.
