Low Carb Pumpkin Slab Pie with Candied Pecans

Enjoy the flavors of fall with this delicious low carb pumpkin slab pie. The almond flour crust adds a nutty crunch while the creamy pumpkin filling is spiced just right. Topped with candied pecans, its a keto-friendly dessert thats perfect for any occasion.

Ingredients:

• 2 cups almond flour
• 1/3 cup powdered erythritol
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 can 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pecan halves
• 2 tablespoons powdered erythritol
• 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 greased 9x13 inch baking dish to form the crust

In another bowl, whisk together pumpkin puree, eggs, heavy cream, powdered erythritol, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth

Pour over the crust

Bake for 35-40 minutes, or until the center is set

While the pie is baking, prepare the candied pecans

In a skillet over medium heat, melt butter

Add pecans and powdered erythritol, stirring constantly until pecans are coated and slightly caramelized, about 3-4 minutes

Remove from heat and let cool

Once the pie is done, remove from oven and let cool completely

Top the cooled pie with the candied pecans

Slice and serve