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I have seen the pumpkin dump cake recipe floating around on Facebook and it brought back some delicious memories! My mother made this one year and of course, me being the pumpkin lover that I am, absolutely loved it! Because it became a favorite, my mom would make it for me on my Birthday sometimes rather than a traditional cake.

With fall in the air and pumpkin season right around the corner, I decided I would attempt to Low Carb-ify this delicious treat! The journey of re-creating a recipe was a new one for me. I am more of a sensual cooker, as in, I use my senses to guide me, I have never been much of a recipe follower/creator ya know….I like to throw this in, add this add that, all the while tasting until it is just perfect. WELL with baking ya can’t exactly do that, but I had a good feeling about this one, after all, it is a simple recipe, so it couldn’t be too hard right?

I did hit a couple bumps in the road, but for the most part, I think I came up with a pretty good recipe. I won’t lie and say it as good as the original, because come on, once you have had the real deal, there is no comparing…but I’d say its a really good sugar free substitute. It is sweet, full of pumpkin/fall flavor and buttery…it is a great blend of salty and sweet!

First off I had to create a dry ‘cake mix’ to replace the traditional yellow box cake. So I did a  bit of research and  a little thinking and came up with a ratio. I used THM baking blend,   ground almond flour, pristine whey protein,  finely ground Stevie, and baking powder. A box of cake mix generally has 18.25 ounce in it, which is apx. 2 1/3 cups. I knew that I wanted to stay in that area of dry ingredients, as to not overwhelm the wet ingredients. This combo create a nice fluffy and light dry ‘cake mix’ that was perfect for sprinkling over the pumpkin.

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If you do not have THM baking blend, I would suggest using the equivalent measurement but with either/or  coconut flour, a little more almond flour, ground up whole grain oats (try to keep under 1/4 cup), oat fiber,  or ground golden flax meal-you could even mix a little of a couple of these together to create your own baking blend. Disclaimer, I have not tried this specific recipe without THM baking blend, but in my experience, if you replace with similar ingredients in similar quantities you should be good to go!

On to the pumpkin base! This is where I hit a bit of a snaphoo, I bought a 30 ounce jar of pumpkin for this recipe. It wasn’t til that sucker was open and in a bowl that I realized that it was already sweetened with sugar. Being as it was 11 pm in the evening, I wen’t with it, knowing that this was just a test recipe. What I would have done, had the pumpkin not been sweetened, was use a non sugar sweetener to the equivalent of 1 cup of sugar, which is what the original recipe calls for. My original plan was to use 6 TBLS of THM gentle sweet and 1-3 doonks (1/32 tsp)  of Pure Stevie Extract, depending on the sweetness level desired. I truly don’t think that using unsweetened pumpkin with a non sugar sweetener would effect the texture too much in this recipe, if anything I think it would help the pumpkin base thicken a bit better, so yours might turn out even better then mine!

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So pumpkin in bowl, already sweetened,  it was time to keep trudging  on. I decided to replace the evaporated milk with  heavy whipping cream and  I added a teaspoon of glucomannan to add some thickness. Then I put the three eggs in, mixed that sucker up and poured into a lightly greases baking pan.

Next I spooned/sprinkled the dry ingredients evenly over the top of the pumpkin base. Then it was time to bring on the butter! Next you melt your butter and then pour over/drizzle  over the top of the dry mix. No you are ready to put that bad boy in the oven for about 40-45 minutes at 350 degrees.

So once this puppy cooled, I had a piece and it was really good, full of pumpkin-y deliciousness. The buttery crust was not to sweet , not too dry and a really good texture, and the pumpkin base as yummy as pie with a good texture as well. I would have liked it a little firmer, but it wasn’t runny and kept its form.  Like I said earlier, it is not quite as amazing as the original (but most low carb alternatives arent) but it was a very yummy, satisiftying and good sugar free, low carb pumpkin dessert to satisfy those sweet fall cravings.  I will definitely make it again! PS, it is just as good served chilled as it is served warm!

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I have posted my recipe below! Please message me or comment if you have any questions/concerns!

Thanks and God Bless,

-Cherri G.

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Low-Carb Pumpkin Dump Cake:

Dry “Cake Mix”:

2/3 cup THM Baking Blend (or equivalent low-carb flour mixture)

1/3 cup ground Almond Flour

1/3 cup finely ground (powdered) stevia  (the stevia I used was Pyure, and I had already ground in coffee grinder before measuring out 1/3 cup, if you do  not grind, you will want to adjust your measurement as 1/3 cup of unground stevia would be a lot sweeter **you could also sub gentle sweet**)

2 scoops THM Pristine Whey Protein Powder

2 tsp baking powder

Pumpkin Base:

29-30 ounce can of pumpkin

3 eggs

1 1/2 cup of heavy whipping cream

1 tsp glucomannan ( you could also use xanthan gum)

3 tsp Pumpkin Spice Seasoning  ( adjust to taste preference)

6 TBLS of THM gentle sweet ( Or 6 TBLS of a stevia blend like Pyure)

1-3 doonks (1/32 tsp) of Pure Stevia Extract ( Sweeten to taste)

3/4 cups of butter (1 1/2 sticks)

Directions:

Preheat oven to 350 degrees. Mix all dry ingredients (cake mix) together in a bowl and set aside. Next mix you pumpkin, cream , pumpkin spice, glucomannan, and gentle sweet (stevia blend) together… before adding your pure stevia extract I would suggest tasting you batter to determine you desire sweetness, then add the pure stevia extract  as desired. Next beat in your eggs until your batter is mixed thoroughly.  Pour batter into lightly greased cake pan ( my pan is like 13″ by 9″). Next spoon/sprinkle the dry ingredients over the top of the pumpkin. Now place your butter in a microwave safe bowl and heat until melted. Lastly pour the butter over the top of the dry ingredients. Place pan in oven and bake for apx 40-45 minutes until gold brown. Serve warm or chilled. **I would suggest keeping refrigerated after serving**

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