NOTE: if you notice that the pictures are different than the recipe, that’s because it is. I messed up and put the cake layer down first instead of the pumpkin pie. Oh, well. It still turned out great.

I know it’s after Thanksgiving, but I figured I would do one more shout out to fall. With our move coming up soon, I figured I would do something a little more complex before everything is a mess. I also wanted to do this recipe, because I haven’t heard of anything like it. I am starting with a recipe for Pumpkin Pie Cake from Southern Living. This recipe combines cake and pie into one. I liked everything about the recipe other than the boxed cake mix. In my opinion, boxed cake mix only saves a short bit of time. I can do a cake from scratch in very little time. Plus gluten free cake mixes are more expensive. I’m also going to skip the springform pan. Not everyone has one anyways.

Here are the original stats:

Here’s what I changed:

• I replaced the box cake mix with a half recipe of Keto Birthday Cake from Healthy Recipes. The butter will be replaced with applesauce to reduce the calories and saturated fat.
• I replaced the evaporated milk with light canned coconut milk to remove the dairy.
• I replaced the sugar with their sweetener equivelants.
• I replaced the graham cracker crust with an almond flour crust to reduce the carbs.
• I increased the servings from 8 to 12 to lower the calories.
• I am replacing the springform pan with an 8×8 to make the recipe more accessible.

Here are the final stats:

Here is the final recipe:

Low Carb Pumpkin Pie Cake

Makes 12 Servings

Crust

• 2 cups almond flour
• 1/2 cup granulated sweetener
• 1 teaspoon ground cinnamon
• 1/2 cup melted unsalted butter

Pie Layer

• 1 (15-oz.) can pure pumpkin
• 3/4 cup light coconut milk
• 1/4 cup brown sweetener
• 1/2 cup granulated sweetener
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

Cake Layer

• 3 large eggs
• 2 tablespoons coconut milk
• 3 tablespoons unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup granulated sweetener
• 1 cup and 2 tablespoons blanched finely ground almond flour blanched, finely ground
• 1/8 teaspoon salt
• 1 teaspoon baking powder 

1. Preheat oven to 350°F. Grease a 8×8 square baking pan with cooking spray and set aside.
2. Make crust: combine ingredients in a bowl until the melted butter is equally distributed. Press evenly into the bottom of the prepared pan.
3. Make Pumpkin Layer: Whisk together all of these ingredients until everything is fully incorporated and no bits of egg whites are left unincorporated. Set aside.
4. Make Cake Layer: Pour all of these ingredients into a bowl. Scoop out 1/2 cup of the Pumpkin Layer filling and add to the bowl along with the pecans. Mix together until no lumps of cake mix remain.
5. Evenly spread the remaining Pumpkin Layer filling over the crust in the pan. Use a spoon to dollop the Cake Layer batter gently over the Pumpkin Layer and spread around to make an even layer. (Note: it’s perfectly fine for some of the Pumpkin Layer underneath to mix with the Cake Layer.)
6. Place the pan in the oven and bake for 1 hour, covering the cake for the last 15 minutes of baking if necessary to prevent over browning. Run a knife around the cake’s edge when you remove it from the oven, but allow it to cool completely before serving.