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It’s my version of the infamous Pinterested pumpkin dump cake – the kind with the pumpkin filling, yellow cake mix, and 2 sticks of melted butter. I’ve actually never tried the real thing so maybe I shouldn’t tout this as the healthy version of it, but that’s kind of the spin I was going for when creating this recipe. That and a pecan streusel-topped pumpkin cobbler of sorts. Meant to be eaten warm with whipped cream or vanilla ice cream. When it came out of the oven, this dessert also reminded me of a pumpkin torte I ate once upon a time (when I ate such things…kidding…I still do once in awhile…), so Pumpkin Torte it became. And then I looked at all kinds of pumpkin torte recipes in a huge church cookbook we have and realized that “pumpkin torte” means many different things. Why is life so complicated??
Whatever you decide to call it, I think you’ll like it. I call it EASY. (Don’t believe me? Watch the recipe video below.)
What’s on your Thanksgiving menu? Any show-stopping desserts planned? I’m telling you – if you want the easy, foolproof route, make this recipe! It’s seriously simple and tastes amazing.
But no matter what you make, take the time to enjoy Thanksgiving for what it is: a time of giving thanks. Spending time with friends and family is a definite plus as well. Don’t stress over the food, whatever you do. That would be completely missing the point. 😉 Go, enjoy, and don’t heap your plate. Eat slowly, take time for conversation, and savor the veggies and meat. Want to have a bite or two of Grandma’s stuffing or your sister’s famous pumpkin pie? That’s fine! A bite or two won’t do much damage! It’s the heaping plates followed by guilt that will do the most damage inside and out. Be blessed. <3
Want to see how it’s made? Watch the video and see how easy it is! It’s so easy that I couldn’t make the video long enough to use my favorite “In the Hall of the Mountain King” theme music!
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- 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
- 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.)
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)