Pumpkin Pie Dump Cake – Low Carb, Sugar Free, THM S

• Produce

  • 1 tsp Ginger
  • 1 15 oz can Pumpkin

• Refrigerated

  • 1/2 cup Almond milk
  • 3 Eggs

• Baking & Spices

  • 1 cup Almond flour
  • 4 tsp Cinnamon
  • 1/3 cup Coconut flour
  • 1/2 tsp Nutmeg
  • 2 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 2 oz Cream cheese
  • 1 tbsp Half and half
  • 1/4 cup Heavy cream

• Other

  • 3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend, finely ground

Found on joyfilledeats.com

Description

Ingredients

• 1/4 cup heavy cream
• 1/2 cup almond milk
• 15 oz can of pumpkin
• 3 eggs
• 7 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) (scant 1/2 cup)
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1 cup almond flour
• 1/3 cup coconut flour
• 7 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend) (scant 1/2 cup)
• 2 tsp cinnamon
• 1 stick of butter, melted
• 2 oz cream cheese
• 3 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), finely ground
• 1-2 tbsp half and half

Directions

• Preheat oven to 350. Spray a 10 x 13 pan with cooking spray. In a bowl mix all the custard ingredients with an electric mixer until smooth. Dump into the 10 x 13 baking dish.
• Mix the almond flour, coconut flour, 7 tbsp sweetener, and 2 tsp cinnamon until well combined. Try to break up any lumps in the almond flour. Sprinkle on top of the custard. Drizzle the melted butter over the dry ingredients.
• Bake for 50-60 minutes until the center is firm to the touch, the edges are golden, and your house smells heavenly. Cool completely.
• Make the cream cheese drizzle. Combine the cream cheese, sweetener, and 1 tbsp of the half and half until smooth. If it is too thick add a little more half and half until it is thin enough to drizzle on top of the cake. Drizzle it on top. Store in the fridge. I like this best cold.