Southern Pumpkin Delight with “Candied” Pecans


It’s Pumpkin Time!  Even if you are not a big fan of pumpkin pie, MY version will have you coming back for more!  The key for this recipe and all of my recipes, is to taste each individual layer for sweetness and adjust accordingly.  You may need to add 1 or 2 more servings of Kal Stevia but just don’t add too much!  I also use  1/2 tsp of molasses on the pecans to help them caramelize.  It really doesn’t make a difference in the carb count and offers great flavor. You can omit the candied nuts on top or just use plain pecans.


This recipe is delicious as listed but can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.

  1. Sweetener: Use any sweetener you choose. Be sure to check out THIS post about why I use stevia and VERY small amounts of either raw honey or organic coconut sugar in recipes. As always, taste EVERY layer for sweetness and adjust the sweetness to your liking. 
  2. Fruit: I used canned pumpkin but you could also use cooked sweet potato or even butternut squash. 
  3. Nut-Free: For nut-free, substitute ground raw sunflower seeds in the place of the almond flour in the crust. Also use raw sunflower seeds in the place of the chopped nuts for the “candied” nuts if you so desire.

This would be the perfect dessert for Thanksgiving or any holiday meal!  Enjoy!

Southern Pumpkin Delight w/ "Candied" Pecans
Serves 12
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  1. Crust

    1-1/2 cup almond flour
    1 cup chopped pecans
    8 tbsp butter, soften (I used salted)
    1/8th tsp. Organic Kal Stevia or sweetener of choice, to taste
    1/8 tsp. salt

    Whipped Cream Cheese Mixture*

    12 oz. cream cheese, room temperature
    12 oz. heavy whipping cream, chilled
    1/4 tsp. Organic Kal Stevia or sweetener of choice, to taste
    1/2 tbsp. vanilla

    Pumpkin Layer

    1 cup plain pumpkin
    3/4 cup Whipped Cream Cheese* (from above recipe)
    3/4 tsp pumpkin pie spice
    1 tsp. vanilla
    1/8th tsp. Organic Kal Stevia or sweetener of choice, to taste

    "Candied" Pecans

    1/2 tbsp. salted butter
    1/2 cup pecan halves
    1/2 tsp. molasses (or honey)
    2 servings Organic Kal Stevia or sweetener of choice, to taste


  1. Crust

    Mix ingredients well and taste for sweetness/saltiness.  Adjust if needed.  Preheat oven to 400 degrees.  Press crust into 9 inch pie dish or equivalent oven safe dish.  Bake for 15-17 minutes until the outside edges begin to brown.  Remove and allow to cool completely.

    Whippped Cream Cheese

    Beat cream cheese until smooth.  Add heavy whipping cream, Kal Stevia and vanilla.  Whip until thickened. Taste for sweetness.  Reserve 3/4 cup mixture for Pumpkin Layer below.

    Pumpkin Layer

    Fold pumpkin, the 3/4 cup Whipped Cream Cheese Mixture* and remaining ingredients and blend well.  Taste for sweetness.

    "Candied" Pecans

    In a small frying pan over med-low heat, add butter and pecans.  Toast nuts about 3-5 minutes, stirring often.  Turn heat down to low and add molasses.  Stir well to coat all pecans.  Add stevia and stir well until evenly coated.  Taste for sweetness and add a bit more stevia if desired.  Allow to cool completely on parchment paper.

    To Assemble

    Pour Pumpkin Layer over cooled crust.  Then top with Whipped Cream Cheese Mixture.  Allow to cool for at least 2 hours or overnight.  Before servings, sprinkle "candied" pecans on top of Whipped Cream Mixture.

  1. Nutrition: 5 grams Net Carbohydrates per serving
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  1. Pat Baker says

    I don’t even like pumpkin and I am definitely making this for Thanksgiving. Gonna try a test run before just to make sure it tastes good lol.

  2. Brenda Korinek says

    Great recipe! I made this yesterday substituting bbutternut squash for the pumpkin and made it nut free using sunflower seeds. Delicious!

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