Ingredients:

  • 1 (15 oz / 425 g) can Pure Pumpkin Puree (Not pumpkin pie filling)
  • 1 large Egg (room temperature)
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 4 Tbsp (56 g) Unsalted Butter, melted and slightly cooled (for filling)
  • 1/2 cup (95 g) Granulated Keto Sweetener Blend (e.g., Erythritol/Monk Fruit blend)
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • Pinch of Fine Sea Salt
  • 1 cup (115 g) Pecans, roughly chopped
  • 1/2 cup (55 g) Almond Flour (finely ground)
  • 1/4 cup (45 g) Keto Brown Sugar Substitute (e.g., Sukrin Gold or Swerve Brown)
  • 4 Tbsp (56 g) Unsalted Butter, very cold and cut into small cubes (for topping)
  • 1/2 tsp Ground Cinnamon (for topping)

Instructions:

  1. Prepare the Oven and Dish: Preheat the oven to 350°F (175°C). Lightly grease the 9x9 inch baking dish.
  2. Construct the Pecan Crunch Topping: In a medium bowl, combine the chopped pecans, almond flour, keto brown sugar substitute, and cinnamon. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the dry mixture until coarse crumbs form. Set aside.
  3. Mix the Creamy Filling: In a large bowl, combine the pumpkin puree, heavy cream, melted butter, and egg. Whisk until fully smooth. Add the granulated keto sweetener, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk vigorously for about 1 minute until uniform and silky smooth.
  4. Assemble and Bake: Pour the pumpkin filling mixture into the prepared 9x9 inch dish. Evenly sprinkle the Pecan Crunch Topping across the surface of the filling. Bake for 30 to 35 minutes.
  5. Check for Doneness and Rest: The casserole is done when the topping is golden brown and the centre is mostly set. Remove from the oven and allow to rest on a wire rack for at least 10 minutes before serving. This allows the filling to fully set up.