Sugarless Pumpkin Pecan Torte
Author: 
Recipe type: Dessert
Cuisine: Trim Healthy Mama
Prep time: 
Cook time: 
Total time: 
Serves: 9 slices
 
Ingredients
For the Crust
Traditional Pie Crust from page 325 of the Trim Healthy Mama Cookbook (Or this recipe)
For the Pumpkin Filling
  • 1 cup pumpkin puree (canned is fine)
  • 2 tablespoons Sugar Free Brown Sugar
  • 1 tablespoon THM Super Sweet Blend
  • 1 large egg (slightly beaten)
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
For the Pecan Layer
Instructions
  1. Make the Traditional Pie Crust from theTrim Healthy Mama Cookbook on page 325. Place in refrigerator until ready to roll.
  2. Preheat oven to 375 degrees
  3. Make caramel sauce per directions at Nana's Little Kitchenand add ½ cup toasted and chopped pecans to it. Allow to cool slightly while making the pumpkin filling.
For the Pumpkin Filling:
  1. Combine pumpkin puree, sugar free brown sugar, THM super sweet blend in your mixer. Add egg,heavy cream melted butter and spices and mix to combine. Set aside.
  2. Roll out Traditional Pie Crust, place into a 8 inch spring-form pan, make sure that it seals the bottom of the pan. Pour pumpkin filling into prepared crust and top with the Pecan layer. Bake at 375 degrees for 1 hour 15 minutes or until a knife inserted into the center comes out clean.
  3. Allow to cool and remove sides of spring-form pan before serving. This can also be made in a 9 inch pie pan.
Notes
If the Torte begins to brown to rapidly, cover with a foil tent.
Nutrition Information
Serving size: 1 slice
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/sugarless-pumpkin-pecan-torte/