There is a nip in the air and October is but a day or two away. We are required, as Americans to make or eat at least one pumpkin pie between now and the end of December. Some of you may try to substitute sweet potatoes or yams, but the color will be about the same and you may, or may not, be able to tell the difference. I’m a huge fan of pumpkin pie and this blog has a recipe for my pecan crusted version. Still, it was time for something completely different.
This is my version of a lower carb pumpkin cake. I have seen several versions of this online. This is the first I’ve seen without tons of sugar.
1 Pillsbury Sugar Free Classic Yellow
1 15 ounce canned pumpkin
1 t Cinnamon
¼ t Nutmeg
1 Pinch of Cloves
Preheat oven to 325 degrees. My oven needs a bit of a push so I set it for 340.
- Butter a tube pan, a Bundt pan, or a 13 x 9 pan. I used a tube pan.
- Empty mix, pumpkin and spices into a large bowl.
- Separate the eggs and hand whip the whites for 2 minutes. Fold into the mix. Beat the yolks. Now stir all of the ingredients with a large spatula.
- Pour into the pan.
Bake for 40 minutes. A toothpick should come out clean.
This version was light and the pumpkin flavor was subtle. I hope that you find this a pleasant change.