Instructions

1. Preheat your oven to 350 degrees F and prepare a 13″x9″ baking dish.
2. 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.
3. 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.
4. Spread the pumpkin mixture evenly in the bottom of the baking dish.
5. Sprinkle the top of the pumpkin with the almond flour mixture until it is well and evenly covered.
6. Sprinkle the pecans and walnuts over the top of the almond flour mixture, then drizzle the melted butter evenly over the entire mixture.
7. 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.
8. 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.
9. Slice into 32 squares and serve, as desired. Store in an airtight container in the fridge.