Ingredients
Scale
- 2 cups pumpkin purée
- 2/3 cup heavy whipping cream
- 4 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2/3 cup Swerve Confectioners sweetener
- 1 cup almond flour
- 4 Tbsp cold butter, cubed
- 2/3 cup Swerve Brown sweetener
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- In a bowl, whisk pumpkin, cream, eggs, spices, vanilla, and sweetener. Pour into dish.
- Mix almond flour, Swerve Brown, and butter with a fork or hands until crumbly. Stir in pecans.
- Sprinkle topping over pumpkin layer.
- Bake 35–40 mins until set and golden. Cool slightly before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For a dairy-free version, replace heavy cream with coconut cream.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 90mg