½ cup THM Gentle Sweet or Pyure organic stevia all purpose sweetener(1/4 cup THM Super Sweet Blend)
1½ tsp baking powder
½ tsp baking soda
2 large eggs + 4 egg whites (2/3 cup carton kind)
⅔ cup almond milk
2 tsp vanilla extract
2 TBS melted coconut oil or butter
For the Pumpkin Pie Custard
15 oz can pumpkin puree
2 large eggs + 4 yolks
1 cup Heavy Cream
½ cup THM Gentle Sweet or Pyure organic stevia all purpose sweetener (1/4 cup THM Super Sweet Blend)
1 TBS pumpkin pie spice
Instructions
Preheat oven to 350. Spray Bundt Pan with coconut oil and place into a 13x9 pan that will be filled with water.
For the Spice Cake
Combine the oat fiber, collagen, sweetener, baking powder, baking soda and spices in a medium bowl, whisk to combine and add air to the dry ingredients.
Add eggs, egg whites, almond milk and combine with dry ingredients until smooth, add coconut oil. Set aside.
Pumpkin Pie Layer
Mix pumpkin, sweetener, cream, eggs, egg yolks and pumpkin pie spice.
Pour the pumpkin pie mixture into the pan, gently add the cake batter on top of the pie layer,DO NOT stir.... fill the 13x9 pan with water and place into the preheated oven and bake for 60 minutes at 350.
Remove cake from oven and allow to cool in the refrigerator for 3 hours, un-mold cake onto serving platter and drizzle with caramel sauce if desired.
Notes
This cake serves 12. ** you can substitute psyillium husks for oat fiber.