Pumpkin Crumb Cake
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This cake is my version of the Pumpkin Cake that has the yellow cake mix as the base.
Growing up, we would make this every Thanksgiving.
It was a big favorite in our household.
But, of course, it is LOADED with sugar so not the greatest FIT in my Trim Healthy Mama lifestyle.
My 16 year old daughter and I decided we needed a non-sugary version of this in our life.
AND it had to be dairy-free (she can have butter not no dairy products).
If you want to keep this completely dairy free replace the butter with the filtered coconut oil.
This is a recipe I feel good about serving my kids and husband.
It won’t cause those crazy sugar highs and then those sugar crashes.
For this, I used almond flour. I am really used to using almond flour.
If you don’t want to use almond flour you could try the THM Baking Blend.
I have NOT tried it but if you do try it use about 1 cup less.
So instead of 2 1/2 cups of almond flour, you would want to use 1 1/2 cup of THM Baking Blend.
This is just a suggestion… I have not tried. If you try it, please leave me a comment.
You can make a dairy-free topping for this by using this Coconut Cream recipe from Nana’s Little Kitchen.
Also, this recipe is a THM S or Low Carb recipe because it uses lots of good fats.
I try not to overdo this so I can easily get 12/15 squares out of this dessert.
Refridgerate after it cools and keep covered with plastic wrap or a top.
ENJOY!
Pumpkin Crumb Cake (THM S, Low Carb)
- Yield: 12 1x
Description
A low carb, Trim Healthy Mama take on the very sugary Pumpkin Crumb Cake that uses yellow cake mix.
Ingredients
Cake Base-
- 2 1/2 cup of almond flour
- 1/4 cup of butter
- 6 tbsp of THM Gentle Sweet (or 12 tbsp of xylitol or swerve or 4 tbsp of Truvia or Pyure)
- 3 eggs, beaten
- 1 tsp vanilla
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
Filling-
- 1– 15oz can of pure pumpkin
- 3 eggs
- 1 tsp vanilla
- 1/2 cup plus 2 tbsp of THM Gentle Sweet (or 1 cup of xylitol or swerve or 1/3 cup of Truvia or Pyure)
- 1/4 tsp of molasses
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- or 1 tsp of pumpkin pie spice
Crumble-
- 1 cup of almond flour
- 1 tbsp of coconut flour
- 4 tbsp melted butter
- 3 tbsp of THM Gentle Sweet (6 tbsp of xylitol or Swerve or 1 tbsp of Truvia or Pyure)
- 1/4 tsp of mineral salt
- 1/3 cup of pecans (sprinkled over the top of crumble)
- Whipped Topping-
- 1/2 cup of heavy whipping cream or coconut cream (just the white not the water part)
- 1–2 tsp of pumpkin pie spice or cinnamon
- 2 tbsp of THM Gentle Sweet (or 4 tbsp of xylitol or Swerve or 2 tbsps of Truvia or Pyure)
- 1 tsp vanilla
- a pinch of salt
Instructions
Preheat oven to 350 degrees.
Grease a 9×13 baking cake pan.
For cake base- mix all ingredients in a bowl and press into 9X13 baking cake pan.
For filling- mix all ingredients in a bowl and spread gently over the pressed cake.
For crumb- mix roughly and sprinkle over the filling.
Sprinkle the pecans over the top.
Bake for 35 minutes.
Top with a whipped cream or whipped coconut cream.
Lori says
There is no pumpkin in it? Only pumpkin spice?
Sarah says
oops… fixed that. Thank you so much for catching that!
Kristie says
It says 12 Tbsp of xylitol or swerve or 4 tbsp of truvia or Swerve. For the swerve – which is it?
Sarah says
I’m sorry… fixed that. It was supposed to say Pyure. Not Swerve.
Patricia P Jenista says
Why is it that I cannot print the recipe
Sarah says
I’m working on this… for some reason when I updated there was a glitch. Messaged the plugin people to see if we could do something about it.
Heather says
The crumble has 1 c of almond flour. Can you sub baking blend for that too? In which case, how much and would you still need the addl coconut flour?
Sarah says
I’d do like 1/3 to 1/2 cup. and No don’t add the coconut flour!
Kay Crere says
Could this be made in cupcake liners?
Sarah says
I think they could… I have not tried it but don’t see why not! 🙂
Kathy Hampton says
Thank you so much for including all the alternatives (Gentle Sweet vs. Swerve, etc.) That makes it SO much easier!! Can’t wait to try it!
Sarah says
You bet!!
Gina says
Could you use monk fruit?
Sarah says
yep, just do they same amount as the xylitol or swerve. 🙂
Molly Shaw says
If we want to use a baking mix ( because it’s all I have at the moment) do I halve the amount?
Sarah says
I’d say like a cup and a half…
Norma says
I made this following your exact recipe. Great hit! I will definitely make it again and again and again!
Beth Carter says
So it looks like vegan & glutenfree???? I’d use a butter substitute instead of butter.
Courtney says
Thank you for this recipe! My family loved it and voted it their favorite THM recipe yet. 🙂
Elaine says
The crumble mix says 2 Tb. of gentle sweet, and then it states 3 Tb. of gentle sweet further down the list…is this accurate? Thanks in advance. 🙂
Elaine says
Oh, my bad…just re-read recipe…that’s the whipped topping that the second round of Sweet is in! oops! Well, it’s Monday morning…that’s my excuse anyway. 😉 Have a great week! Can’t wait to try this recipe!
Anita says
If I used a Pillsbury Sugar Free cake mix would I need to add anything before putting it in baking pan?
Sarah says
I honestly have no idea… I’m sorry.
Kathy says
Do you know the net carb per serving?
Sarah says
No, something i will work on!
Marilyn says
I can’t wait to try this! My Thanksgiving menu already includes several fabulous recipes from Mrs Criddles…It looks like a new family favorite is on the horizon!
Margaret says
Do you have the nutritional break down on this? Specifically the Net carbs.
Sarah says
No, I’ll work on that!
Destiny says
I am on keto do you know what the net carbs for one serving is? I really want this for thanksgiving
Sarah says
Ugh, I’m not really sure… I go off more ingredients but I will try to figure it out.
Suzan says
I definitely will be making this. I made the one with sugar for church last week and was wishing there was a THM recipe for it. Thanks!
Terry Marks says
I’m making this today for tomorrow Thanksgiving dessert. Should I seve it cold, room temp, or warm in up a little?
Sarah says
I serve it cold!
Angie says
For the butter in the cake, do you use it cold and cut in pieces, soften or melt it? I wasn’t sure how to use it or if it would make a difference. Thanks!
Sarah says
Just room temp. Not melted. So softened.
Laurette Smith says
In the filling ingredients, is it molasses, cinnamon and nutmeg OR pumpkin pie spice, or is it just nutmeg or pumpkin pie spice? Having trouble figuring what the “or” means! Thanks!
Sarah says
You can just use the pumpkin pie spice. That’s the easiest. If I don’t have that, I kind of make up my own with pumpkin pie spice ingredients.
Robin says
I can’t wait to make this! I was wondering if you knew the carbs for THM peps. I’m trying to make sure I don’t go over. Thanks!!
Linda says
I’ve made this recipe twice. The first time, it turned out well, but I felt the filling was overpowered by the crust. The second time I used 1 1/4 c THM baking blend and 1/4 c almond flour for the bottom and I added 2 Tablespoons of heavy cream to the filling. Wow! It was a bit lighter in consistency and was a bit hit with everyone! Thanks the the great recipe!
Sarah says
Awesome! Thank you for sharing your tweaks!!
Krista says
I used the 2x recipe and some of the measurements are incorrect, I believe, I also didn’t understand if the base as the partially cooked seperated from the rest is added,
Sarah says
Ugh, that is an added feature with the “recipe plugin” that I am using… I am not sure where they get their measurements. I would try to double what you would thing is correct by my ingredients.