Enjoy a tasty low-carb dessert with this pumpkin slab pie topped with candied pecans flavored with cardamom. The cinnamon, nutmeg, cloves, and ginger in the rich pumpkin filling are just right, and the almond flour crust gives it a nice nutty texture. When mixed with the creamy pumpkin filling, the cardamom candied pecans make a great crunchy and sweet finish.
Ingredients: For the crust:. 2 cups almond flour. 1/3 cup powdered erythritol. 1/4 teaspoon salt. 6 tablespoons unsalted butter, melted. For the filling:. 1 15 oz can pumpkin puree. 1/2 cup heavy cream. 2 large eggs. 1/2 cup powdered erythritol. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the cardamom candied pecans:. 1 cup pecan halves. 1/4 cup powdered erythritol. 1/2 teaspoon ground cardamom. 1 tablespoon butter.
Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, powdered erythritol, salt, and melted butter. Press the mixture into the bottom of a 9x13-inch baking dish to form the crust. Bake for 10 minutes, then remove from oven and let it cool slightly. In another mixing bowl, whisk together pumpkin puree, heavy cream, eggs, powdered erythritol, vanilla extract, cinnamon, nutmeg, cloves, and ginger until smooth. Pour the filling over the partially baked crust. Return the pie to the oven and bake for 35-40 minutes, or until the filling is set. Let it cool completely before slicing. While the pie is cooling, prepare the cardamom candied pecans. In a skillet over medium heat, melt the butter. Add pecans, powdered erythritol, and ground cardamom. Cook, stirring frequently, until the erythritol is melted and pecans are coated, about 5 minutes. Remove from heat and let them cool. Once cooled, sprinkle the candied pecans over the pumpkin pie. Slice and serve.
Prep Time: 20 minutes
Cook Time: 50 minutes
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