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.)
- 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.
My Low-Carb Pumpkin Pie Adventure: A Busy Mom's Sweet Success
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything, let alone baking a delicious pie, feels like a Herculean task. Yet, I crave those moments of sweet indulgence, those quiet evenings where the aroma of baking fills my kitchen and brings a sense of calm to my chaotic world. This is where my low-carb pumpkin slab pie comes in – a recipe born out of necessity, a delicious compromise between my sweet tooth and my desire for a healthier lifestyle.
I stumbled upon this recipe while searching for a guilt-free dessert that wouldn't derail my fitness goals. The promise of a low-carb, satisfying treat immediately caught my attention. I was skeptical at first. Could a low-carb pie really taste as good as the real deal? The answer, my friends, is a resounding YES! The combination of pumpkin puree, warm spices, and the crunchy, cardamom-infused pecans is a match made in heaven. It's rich, decadent, and surprisingly easy to make, even with my limited free time. The slab pie format is perfect for busy weeknights - a quick bake, a quick cool, and then the pure, simple joy of a slice of something special.
The Crust: The almond flour crust is the star of this show. It holds up beautifully, providing a delightful crunch that complements the creamy pumpkin filling. I experimented a bit with different almond flours, and while the brand recommendations were helpful, I found that even the standard options produced a wonderfully tender crust. The secret, I believe, lies in making sure the dough is pressed evenly into the pan – this prevents cracking and ensures a uniform bake. Don’t be afraid to get your hands dirty!
The Filling: The filling is wonderfully smooth and creamy. The combination of pumpkin, eggs, cream, and spices creates a warm, comforting flavor that's both sweet and subtly spiced. I opted for granulated sweetener, but you can experiment with other low-carb alternatives to find your perfect sweetness level. The vanilla protein powder adds a touch of richness and helps to thicken the filling without sacrificing flavor. I admit I was hesitant about adding protein powder at first, but it truly enhances the texture and taste – it's not noticeable at all, I promise!
The Candied Pecans: The cardamom-candied pecans elevate this pie from simple to spectacular. The subtle, warming flavor of cardamom pairs beautifully with the pumpkin and creates an irresistible contrast in textures. The pecans provide a satisfying crunch that offsets the creaminess of the filling. I recommend toasting the pecans until they're golden brown and fragrant; it’s a small step that yields a big flavor payoff.
This low-carb pumpkin slab pie isn't just a dessert; it's a symbol of finding balance in a busy life. It's a reminder that indulging in sweet treats doesn't have to mean sacrificing health or time. It's a simple pleasure, easily achievable, and a testament to the fact that even amidst the chaos of everyday life, there's always room for a little bit of sweetness.
So, the next time you're looking for a delicious and satisfying dessert that won't derail your health goals, give this recipe a try. It's a winner in my book, and I'm sure it will become a favorite in yours as well. Enjoy!
