It's October, and in most of the Northern Hemisphere (Florida excluded) that means it's Fall. Winds are blowing, leaves are falling, temps are dropping, and folks are starting to get into the changing of the seasons.
Which means mums and pumpkins.
Lots and lots of pumpkins.
The yearly pumpkin craze is a huge phenomenon, so of course I'm gonna give y'all a pumpkin recipe to whet your pumpkiny appetites this month. Make sure you file it away for Thanksgiving time!
My daughter actually named this recipe. Technically, it's a ketofied riff on the classic Pumpkin Crunch bars, which features a pumpkin custard base on bottom, and boxed cake mix plus nuts on top. With some appropriate ingredient swaps it was a pretty easy dish to recreate in a friendly format.
Once my girly got a nice bite of the finished product, she immediately declared it is exactly like Pumpkin Pie, but upside down. And she's got a point. The custard base is almost identical to what I use in my own family pie recipe, and with the cakey, nutty crust on top, it occurred to me that her observation was pretty much dead on. Hence the title.
- 7 oz (198 g) fine almond flour (I use King Arthur brand)
- 2 scoops (0.7 oz/ 20 g) powdered collagen peptides, plain
- 7 oz (198 g) Swerve granular (or similar), divided
- pinch sea salt
- 1 (15 oz/ 439 g) can pumpkin purée (NOT pumpkin pie filling)
- 1 1/2 c (12 fl oz/ 355 ml) heavy cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 20 drops vanilla flavored liquid stevia
- 1/2 tsp sea salt
- 1 1/2 oz (43 g) pecan pieces, roughly chopped
- 1 1/2 oz (43 g) walnut pieces, roughly chopped
- 2 sticks (8 oz/ 227 g) unsalted butter, melted
- Preheat your oven to 350 degrees F and prepare a 13″x9″ baking dish.
- In a medium bowl, stir together the almond flour, collagen peptides, pinch salt, and half the Swerve (3 1/2 oz weight). Mix well so all ingredients are well distributed and set aside.
- In a medium mixing bowl, whisk together pumpkin, heavy cream, eggs, the remaining half (3 1/2 oz weight) Swerve, liquid stevia, vanilla, salt, and pumpkin pie spice until well combined and all the sweetener is dissolved into the mixture.
- Spread the pumpkin mixture evenly in the bottom of the baking dish.
- Sprinkle the top of the pumpkin with the almond flour mixture until it is well and evenly covered.
- Sprinkle the pecans and walnuts over the top of the almond flour mixture, then drizzle the melted butter evenly over the entire mixture.
- Bake at 350 degrees F for 50-60 minutes, until the top is golden and looks set. It will still be a little jiggly when you remove it from the oven, and that’s OK.
- Let the baked dish stand to cool for 15-20 minutes, then cover well and refrigerate until completely chilled and set. This will be a minimum of four hours.
- Slice into 32 squares and serve, as desired. Store in an airtight container in the fridge.
Per every 1 bar (1/32 of recipe): 158 cals, 3.3 g protein, 15.3 g fat, 9.4 g carbs, 1.2 g fiber, 6 g sugar alcohols, 2 g NET carbs
Keywords: Pumpkin Pie, Pumpkin Crunch Bars, Upside Down Pumpkin Pie, pumpkin spice