Pumpkin Crunch

This year the Thanksgiving feast is 100% low carb - that means desserts too. Last year I made both regular and low-carb pumpkin cheesecake. It was right after that that my daughter was diagnosed with gestational  diabetes. I decided I would not *ride-the-fence* again. My WOE is low-carb and I don't plan to feed others any other way. Stepping-down-from-my-soapbox -- the kids were all notified that this momma only makes sugar-free and should they want something sugared, they would need to bring (and take whats left home) it with them. That said, I planned some knock-your-socks-off desserts that did tempt them over to the LC side :)

So my planned desserts are mini-pumpkin cheesecakes, *candied* pecans and Pumpkin Crunch.

Today I am sharing the pumpkin crunch recipe. 

Pumpkin Crunch

8 Tbsp (1 stick) unsalted butter, at room temperature, plus more for baking dish

1 (15-ounce) can 100% pumpkin puree (not pie mix)

1 cup heavy cream

4 large eggs

1 cup granulated sweetener, divided

1/2 Tbsp blackstrap molasses

1/2 tsp bourbon extract, optional

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon, divided

1/8 tsp salt

1-1/2 cups roughly chopped pecans

1/2 cup flaxseed meal
1/4 cup almond flour

Bourbon Whipped Cream, recipe follows

Heat the oven to 350°F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside. In a small bowl, combine granulated sweetener and blackstrap molasses. Mix to combine. Reserve 1/4 cup for topping. Combine the pumpkin, cream, eggs, 3/4 cup sweetener/molasses mixture, bourbon extract, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.

Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flaxseed meal, almond flour and the remaining 1/4 cup sweetener/molasses mixture, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 55 to 60 minutes. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream.

Bourbon Whipped Cream:

1 cup heavy cream

1 Tbsp granulated sweetener

1 Tbsp bourbon extract

Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

Serves 8. Each serving (with Bourbon Whipped Cream): Calories 511, Carbs 11.87g, Fiber 6.2g = Net Carbs 5.67