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Pumpkin Crumb Cake

Pumpkin Crumb Cake

(This post does include affiliate links.)

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.




Pumpkin Crumb Cake (THM S, Low Carb)

  • Author: Sarah Criddle
  • Yield: 12 1x


A low carb, Trim Healthy Mama take on the very sugary Pumpkin Crumb Cake that uses yellow cake mix.



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


  • 115oz 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


  • 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)
  • 12 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


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.

Keywords: pumpkin cake, low carb