Pumpkin Pecan Tart

I just love how elegant this low carb version of a holiday favorite comes out WITHOUT all the sugar and flour. This recipe calls for a 3 part process but in the end you will have a display ready dessert for your Thanksgiving or Fall celebration.

Course Dessert

Cuisine Holiday

Keyword keto dessert, low carb high fat, Thanksgiving Dessert

Prep Time 30

Cook Time 30

Total Time 1

Servings Pieces

Calories 332kcal

Author The Kellie Kitchen

Ingredients

Crust

4 tbsp butter
1 ¼ cup almond flour fine blanched
1 tsp cinnamon
4 tbsp Lakanto Monkfruit Sweetener powdered
⅛ tsp salt

Topping

3 tbsp Lakanto Monkfruit Sweetener granulated or powdered
1 tsp cinnamon
¼ tsp ginger ground
¼ tsp clove ground
⅛ tsp salt
1 ½ tsp butter
1 ½ cup pecans raw

Filling

8 oz cream cheese soft
½ cup Lakanto Monkfruit Sweetener granulated
2 tbsp almond flour fine blanched
1 cup pumpkin puree
1 tbsp pumpkin pie spice
1 tsp pumpkin pie spice extract or vanilla extract
10 drops liquid stevia
¼ tsp salt
1 egg

US Customary - Metric

Instructions

Crust

Preheat oven to 350* In microwave safe bowl melt the butter in 20 second increments until just melted. Add in the almond flour, salt, powdered sweetener and pumpkin pie spice. With a fork whisk together until crumbly. Press into an 8”x11” tart pan.
Once the crust is pressed into the tin and up all sides poke entire bottom of the dough with a fork to prevent bubbling when you cook.
Place tin in 350* oven for 10-12 mins. Remove from oven and let completely cool off to the side.

Topping

In a saucepan mix together the butter, pecans, and 2 tbsp sweetener over low to medium heat until the butter is melted. In a separate small clean bowl mix together 1 tbsp sweetener and all the other spices.
Stir the pecan butter mixture over low heat for 5-7 minutes, careful not to burn, but watchful that they are getting browned.
Add dry spice mixture and toss to coat all the pecans. On a parchment lined cookie sheet lay out the pecans to cool completely and to dry.

Filling

In large clean bowl mix together all filling ingredients with a hand mixer on medium of high for 1-3 minutes or until all smooth.

Assembling the tart…

Reduce heat on oven to 300*
Place your cooked tart shell on a cookie sheet and spoon the pumpkin cheesecake filling into the shell and smooth gently with a spoon or spatula.
Cook tart with filling for 30 minutes. Remove from oven and let cool completely.
Once the pecans are fully cooled and mostly dry finely chop them. Remove the outer rim of your tart pan or remove your tart from whatever pan you used and gently place your cooled tart shell on serving dish or cookie sheet.
Sprinkle chopped pecans over the cooled tart, covering completely, (you may have a little extra chopped nuts that you can save for a later sprinkle over ice cream).
Cover tart and refrigerate for at least 4 hours.
Serve and enjoy.

Notes

*You can use any similar sized pan, but use parchment paper so you can lift the dessert out of the pan for display and to serve.

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