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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!
Looking for Christmas gifts? Give the gift of health and buy someone a cookbook and 2018 calendar full of healthy recipes from Yours Truly!
- 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 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
- 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)
You can pin this recipe here:
Made this yesterday using some sweet meat squash from the garden. It’s delicious!
This is so so good!! I’ve been wanting to try it for a while, and now I wonder why I waited so long! It’s equally delicious warm or cold, plain or with whipped cream.
Thanks for the great recipe, Briana!
I don’t have oat fiber. Can I leave it out or is there something I can substitute with?
It accounts for half of the flour in the crumb topping, so I wouldn’t just leave it out. I really like to use oat fiber because it’s a really fine, dry flour that adds a good texture to things. Unfortunately it’s kind of hard to substitute for. You’re welcome to experiment with using more pecans and baking mix in its place (although the amounts may vary because oat fiber soaks up so much liquid), but the best thing would be to purchase some to keep on hand. 🙂 This is the brand I like >> https://www.briana-thomas.com/recommends/oat-fiber-2/
Could you leave out or replace the pecans in this recipe?
I don’t recommend leaving out the pecans because they’re needed for bulk in the crumb topping, but you could substitute another kind of chopped nut that you think would be good in this recipe. 🙂 I think pecans are probably the best fit flavor-wise, though.
This looks to amazing! I can’t wait to try it! However, I don’t have any Oat Fiber and I couldn’t find any at the store today. I also only have the THM baking blend, coconut flour and almond flour, what combo can I use to sub for the oat fiber? Thanks so much!
Hi Rene’! Oat fiber is a really fine, dry flour that is kind of hard to substitute for and can usually only be found online. Not all oat fibers are created equally, but I highly recommend LifeSource brand from Netrition and it’s not that expensive! https://www.briana-thomas.com/recommends/oat-fiber/
Oat fiber soaks up a lot of liquid so you’re welcome to try to use a blend of your flours (or all baking blend) to replace it, but the texture probably won’t be quite as good and you may need more of your other flours to replace the amount of oat fiber called for in the recipe. Coconut flour soaks up a lot of liquid as well, but I probably wouldn’t use it in this case since it may be gritty and coconut flour usually requires a lot of other conditioners to be added to the recipe.
Thank you!! I love the nutritional information!!!! You can’t wait to try this!
Sorry, but I just can’t get down with that peaceful piano music. I mean, the “Mountain King” is so you! I can totally see it: you racing around the kitchen in fierce concentration, growing more and more frenzied as the cooking progresses, casting dark looks at whosoever would dare interrupt your work, and then as the music comes to a crescendo, you pull your finished creation from the oven and BAM! Smack it down on the counter with a flourish. (Come to think of it, that’s probably how I cook, too….whoops.) But pleasant, calm piano music? I mean, who cooks like that, really? ? Lol, I’m kidding. I love your recipe videos, regardless of theme music! 😛 I can’t wait to try out this torte for the holidays!! It’ll probably only be eaten by me, though….oh well. *wink wink* 😀 Happy Christmas!
Haha…Olivia, your comments are bright spots in my lonely internet existence. 😛 I, too, prefer “In the Hall of the Mountain King”, but when you’re too fast in the kitchen and your video footage is too short for the song…well, one must improvise. ((humble shrug)) We can’t leave people hanging in the middle of the crescendo, now can we? Think practically, my dear.
Lol…Happy Christmas to you as well!
Just got to time to to make this- the 26th. Fabulous!! We ate it cold, plain. Yeah, my hubby said it needed a dollup of ice cream, but I didn’t have any; healthy or other wise.
Thanks for another yummy THM recipe. ( it helps to have it taste yummy when the family knows its THM.)
Wonderful! I’m so happy you all liked it!
Hi Briana,
If you make this ahead of time, do you eat it up to serve or would you serve it cold?
thanks!
I’ve never tried reheating it, but I bet that would work as long as you don’t cook the snot out of it and dry it out. 😛 Cold or hot really depends on what you prefer.
thank you so much for getting back to me so quickly 🙂 I think I’ll wait til tomorrow and have it hot!
That would probably be best! It’s SO good with a bit of whipped cream melting over the top!
If you don’t have any oat fiber can it be omitted? That’s the only thing I don’t have 🙁
I’m afraid not; the oat fiber is a substantial part of the flour in the recipe and is necessary to form crumbs. I know that some people substitute ground psyllium husks which are more readily available locally, but I’ve never tried that myself. Oat fiber is pretty unique; it’s a very fine, dry flour and I really like the texture it gives!