Thanksgiving

Low Carb Pumpkin Dump Cake is for Dessert.

Low Carb Pumpkin Dump Cake takes 25 minutes to prepare.

Low Carb Pumpkin Dump Cake takes 50 minutes to cook.

Low Carb Pumpkin Dump Cake makes 24 servings.

The ingredients for Low Carb Pumpkin Dump Cake are:

1- 29 oz. can pumpkin
3 cups half and half
6 eggs
4 teaspoons Pumpkin Pie Spice
1 teaspoon salt
1 ½ cups Splenda
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2 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Splenda
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1 cup pecans
2 sticks butter, melted

Here is how you make Low Carb Pumpkin Dump Cake:

Preheat oven to 350 F. Lightly coat 9 x 13 pan with Pam spray. Completely combine 1st set of ingredients. Pour into prepared pan. Combine 2nd set of dry ingredients (almond flour, baking powder , salt & Splenda), and sprinkle over pumpkin mixture. Gently pat down with spoon, then slightly mix into pumpkin layer. Sprinkle with pecans. Drizzle with melted butter. Bake for 50 minutes. Cool and cut into 24 squares. (Tastes best served warm with some Cool Whip!)Number of Servings: 24Recipe submitted by SparkPeople user SMLOZANO.

The nutritional information for Low Carb Pumpkin Dump Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 224.8

• Total Fat: 20.7 g
• Cholesterol: 84.6 mg
• Sodium: 270.1 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.4 g
• Protein: 5.3 g

The dietary needs meet for Low Carb Pumpkin Dump Cake is Low Carb