Low Carb Pumpkin Dump Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Low Carb Pumpkin Dump Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 24


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


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: 24

Recipe submitted by SparkPeople user SMLOZANO.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.