Have you heard of the dessert Pumpkin Yummy!? It was not something I grew up eating, but after I got married I had it as a traditional Thanksgiving Meal dessert, almost every year. It was not a healthy dessert by any means. So, this year, I decided to mix it up and create a healthy, sugar-free version of this traditional fall dessert.
Cake
It is a yummy custard pumpkin base, with a simple “cake” recipe on top with BUTTER! This is a very satisfying dessert especially when you top the whole thing with whipped topping! Oh yeah! It comes together VERY quickly and you will be ooooing over the finished results fast! So–if you need a quick fall treat and not wanting just another pumpkin pie, here ya go!
If you are unfamiliar with THM Gentle Sweet, you are welcome to view and order it here. This is one of my absolutely favorite natural sweeteners! It is a life changer for sugar-free recipes!
Pumpkin Yummy
Equipment
- Large Bowl
- 9 X 13 Pan
- Knife
- Wisk
Ingredients
- 1 Sm Can Pure Pumpkin
- 1 Cup THM Gentle Sweet
- 1/2 tsp Blackstrap Molasses
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/2 tsp Mineral Salt
- 3 Lrg Eggs
- 3/4 Cup Almond Milk
- 1 Cup 100% Sprouted Whole Wheat Flour
- 1 Cup THM Gentle Sweet
- 1 tsp Baking Powder
- 1/4 tsp Mineral Salt
- 1/3 Cup Unsalted Butter
Instructions
- Wisk all but last 5 ingredients in a large bowl.
- Pour into a buttered 9 X 13 inch pan.
- Mix together flour, 1 cup G.S., baking powder and salt.
- Sprinkle flour mixture over pumpkin mixture.
- Melt 1/3 cup butter an pour over flour mixture.
- Bake dessert at 350 for 50 minutes.
- Top with whipped topping.
- Store in refridegerater when cooled.
Nutritional Information
Calories: 73 grams per bar
Total Fat: 4 grams per bar
Carbs: 6 grams per bar
Total Sugar: 1 gram per bar
Enjoy!
Keep your body, mind and soul healthy!
~Marcy
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