Sugar-Free Pumpkin Slice
Indulge in the wholesome flavors of fall with this Sugar-Free Pumpkin Slice, a delightful treat that’s both nutritious and guilt-free! Made with creamy pumpkin puree, naturally sweetened with pitted dates, and packed with nutrient-rich almond flour, this recipe delivers a soft, spiced texture without the added sugar. Infused with warm spices like cinnamon, nutmeg, and ginger, each bite is bursting with autumnal goodness. Perfectly balanced with unsweetened almond milk and a hint of vanilla, this easy-to-make slice is gluten-free, dairy-free, and ideal for those following a refined sugar-free diet. Whether you’re enjoying it as a snack, dessert, or festive addition to your holiday table, this pumpkin slice is sure to delight both your taste buds and your wellness goals. Ready in under an hour, it’s a must-try for pumpkin lovers everywhere!
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Recipe Information
Ingredients
- 500 grams Pumpkin puree
- 150 grams Dates, pitted
- 200 grams Almond flour
- 50 grams Coconut oil, melted
- 2 large Eggs
- 120 milliliters Almond milk, unsweetened
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and line a rectangular baking tin with parchment paper.
In a small bowl, soak the pitted dates in hot water for 10 minutes to soften them.
After soaking, drain the dates and blend them in a food processor until smooth.
In a large bowl, combine the almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and pumpkin puree until well combined.
Add the blended dates to the wet ingredients and mix thoroughly to integrate.
Slowly add the wet mixture into the dry ingredients, stirring until you get a smooth batter.
Pour the batter into the prepared baking tin, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin slice to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, cut into 12 equal pieces and serve.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 124.0 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 980 mg | 75% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2264 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
