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.
Serves: 15
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
  1. Beat the pumpkin layer ingredients together, then pour into a greased 9" x 13" baking pan.
  2. 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.
  3. 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.)
*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)
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-torte/