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I saw a Pumpkin Crunch Cake floating around Facebook and I knew I had to convert it to the THM side.
This cake is one of a kind. It features a pumpkin pie filling on the bottom and a crumble topping that is to die for. I kept it a little lighter by using THM Baking Blend. It has nuts and a bit of butter, so it needed some sort of calorie cutback. 🙂 I’m over here feeling like I hit gold with the filling. I think I found my new favorite on plan pumpkin pie filling! I’m really excited to take this dessert to any Fall time potlucks and family gatherings. I think this is the type of dessert that even those who aren’t on plan would love.
My little ones had so much fun making this cake. They were able to add things to the mixing bowl and of course, lick the batter. I love being able to include them in my work. It makes for a wonderful bonding time. A few of you have asked how I record my recipes and the answer is simple. I just write my recipe on a notecard, sometimes before I make the actual recipe and sometimes during. I have lost a note card before, so maybe I need a new system!
This recipe makes a full 9×13 inch pan. I found that one square was satisfying with some coffee (of course! #Momlife!)
Special Items Mentioned:
| Nutrition Facts |
| Amount Per Serving |
|
Calories 162
|
|
% Daily Value
|
|
Total Fat 15.7g
20%
|
|
Saturated Fat 5.5g
28%
|
|
Trans Fat 0.0g
|
|
Cholesterol 50mg
17%
|
|
Sodium 59mg
3%
|
|
Total Carbohydrates 4.5g
2%
|
|
Dietary Fiber 1.9g
7%
|
|
Sugars 1.5g
|
|
Protein 2.7g
|
|
Vitamin A 0%
Vitamin C 0%
|
|
Calcium 34%
Iron undefined%
|
Pumpkin Crumb Cake
Ingredients
- 3/4 C. Half and Half
- 2 C. Pumpkin Puree
- 3 Large Eggs
- 1 C Gentle Sweet
- 2 t. Pumpkin Pie Spice
- 2 pinches Mineral Salt
- 1/4 t. Xanthan Gum
Crumble Topping
- 1 C. Baking Blend
- 1 1/2 C. Chopped Pecans
- 1/8 t. Cinnamon
- 3/4 C. Gentle Sweet
- 2 Pinches Mineral Salt
- 1/4 t. Baking Powder
- 1 Stick Melted Butter
Instructions
- Preheat oven to 350. Grease a 9x13 inch pan. Mix all ingredients together and spread in pan.
Crumble Topping
Mix dry ingredients together and sprinkle over the pumpkin filling. Pour melted butter evenly over top. Bake for 1 hour. Your filling should be set, like a pumpkin pie and your topping should be lightly brown. Enjoy!
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Nutrition Information:
Yield: 12 Serving Size: 12Amount Per Serving: Calories: 213Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 72mgSodium: 144mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 4g
- 3/4 C. Half and Half
- 2 C. Pumpkin Puree
- 3 Large Eggs
- 1 C Gentle Sweet
- 2 t. Pumpkin Pie Spice
- 2 pinches Mineral Salt
- 1/4 t. Xanthan Gum
- 1 C. Baking Blend
- 1 1/2 C. Chopped Pecans
- 1/8 t. Cinnamon
- 3/4 C. Gentle Sweet
- 2 Pinches Mineral Salt
- 1/4 t. Baking Powder
- 1 Stick Melted Butter
- Preheat oven to 350. Grease a 9x13 inch pan. Mix all ingredients together and spread in pan.
- Mix dry ingredients together and sprinkle over the pumpkin filling. Pour melted butter evenly over top. Bake for 1 hour. Your filling should be set, like a pumpkin pie and your topping should be lightly brown. Enjoy!
How many servings to you recommend cutting this into?
Cut it into 12 generous pieces or 16 smaller ones. 🙂
Sounds so wonderful:) there are just the 2 of us , do you think it could be halved or frozen ? Thanks. ❤️
Hey, Patricia!
Yes, you could definitely halve this recipe. I haven’t personally frozen this recipe, but you’re welcome to try! 🙂
OMGOODNESS. The first time I viewed this recipe, there was an add directly under the first photo that said “Supplement proven to help with Tantrums, Aggression, Mood” and it took me a while to realize that wasn’t part of your post! I totally thought it was saying the recipe was that good 😉
Haha! That is seriously too great. 🙂
Have you tried with coconut milk and non-dairy butter to make it dairy free?
No, I haven’t! I would think it would work though!
My daughter made this desert for me it is so good I kept asking her if she used real sugar Instead of gentle sweet… Nobody will be able to tell this is healthy for you. Could I please get the nutrition information like calories, carbs and protein
Thanks
I just updated it with a nutritional label. 🙂 I’m so glad you liked it! <3
Thank you for updating it with the nutrition facts but what is the serving size? I see that it’s a 9×13 pan but it doesn’t say how many you cut it into for serving size? Thanks again it is the best pumpkin recipe I’ve had
16!
Can you use Gluccie in place ofvthe xanthum gum ?
Yes!
How would you describe the taste and texture?! ???
This recipe sounds wonderful, but I’ve never used xanthan gum. Is there something else I could substitute?
I forgot to say that I do have gluccie — would that work?
Yes, that is fine! 🙂
Wondering if Heavy Cream would work in place of the half and half?
Yes it would!