Pumpkin Torte
It's my take on a pumpkin dump cake...like a pumpkin cobbler. Serve it warm with homemade sweetened whipped cream or some healthy vanilla ice cream! THM:S, low carb, sugar free | Use gluten-free oat fiber if necessary to make it gluten free.
Author: Briana Thomas
Serves: 15
Ingredients
Pumpkin Layer:
- 1 (15 oz.) can plain pumpkin puree
- 1 c. unsweetened almond milk
- ¾ c. heavy whipping cream
- 3 eggs
- 3 T. THM Super Sweet Blend
- ¾ tsp. pumpkin pie spice
- ¼ tsp. salt
Crumbs:
- 1 c. chopped pecans
- ¾ c. salted butter (softened)
- ¾ c. Briana's Baking Mix*
- ¾ c. oat fiber
- 2½ T. THM Super Sweet Blend
- 1½ tsp. baking powder
- 1 tsp. vanilla extract
Instructions
- Beat the pumpkin layer ingredients together, then pour into a greased 9" x 13" baking pan.
- Mix the crumb ingredients together (I use a hand mixer) to form crumbs (duh), then distribute these evenly into the pumpkin mixture using a spatula. Some will be submerged; some will stick above the surface and get nice and golden brown.
- Bake at 350* for 30 minutes. Let it cool down a few minutes to solidify before serving. Serve warm with homemade sweetened whipped cream or healthy vanilla ice cream. Refrigerate leftovers. (It's good cold, too.)
Notes
*You could probably use THM Baking Blend, but you'll need a few extra tablespoons since my baking mix soaks up more moisture.
NUTRITION (per serving): 219 calories, 21 g fat, 14 g carb., 6 g dietary fiber, 4 g protein (Net carbs after subtracting fiber and sugar alcohols: 3.6 g)
NUTRITION (per serving): 219 calories, 21 g fat, 14 g carb., 6 g dietary fiber, 4 g protein (Net carbs after subtracting fiber and sugar alcohols: 3.6 g)
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-torte/