PUMPKIN TORTE




-
--
This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.

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!

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.

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
  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.)

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)

Recipe Source:briana-thomas.com
---

0 Response to "PUMPKIN TORTE"

Posting Komentar