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Trim Healthy Mama {Pumpkin Pie Cake – “FP”}

by 75 Comments

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Pumpkin pie cake on a plate.

Since I came up with the Fuel Pull Chocolate Cake recipe, I wanted to come up with some other cakes that were also Fuel Pull. I love pumpkin when the weather changes so I decided to see if I could create a recipe for pumpkin cake. I love the Pumpkin Muffin recipe that was shared on the THM facebook page, but I wanted to have a Fuel Pull option….enter Pumpkin Pie Cake!

I decided to call it Pumpkin “Pie” Cake because unless you cook it quite a while the center remains soft…and tastes just like pumpkin pie! I hope you enjoy this recipe as much as I do.

Trim Healthy Mama {Pumpkin Pie Cake – “FP”}
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Ingredients

  • 1 Tablespoon oat fiber
  • 1 Tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Glucomannan
  • 2 Tablespoons Truvia
  • Dash sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/3 cup egg whites
  • 1 Tablespoon water
  • 2 Tablespoons pumpkin

Instructions

  1. Add dry ingredients to a small bowl and mix well.
  2. Mix in remaining ingredients until blended and smooth.
  3. Divide into two small ramekins (I use the small 6 oz. size).
  4. Cook in microwave for 1 1/2 to 2 minutes OR bake in 350 degree oven for 15-20 minutes.
  5. Don’t overbake. The center will still be soft and that is what makes it SO good!
  6. Top with some 0% Greek yogurt sweetened with some stevia and vanilla extract.
  7. You can eat both little cakes or share with someone else. Either way it is still a Fuel Pull! Enjoy!
  8. Optional Additions: If you don’t mind this becoming an “S” dessert, you can add some chunks of skinny chocolate to the batter for a pumpkin chocolate cake. Or drizzly some skinny chocolate on top. Or top with some yummy cream cheese frosting. Or add in some nuts for a yummy crunch. Be creative, but just keep in mind that it will not be a FP if you add to the recipe!

Nutrition

Calories

78 cal

Fat

2 g

Carbs

5 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://sherigraham.com/trim-healthy-mama-pumpkin-pie-cake-fp/

Trim Healthy Mama {Pumpkin Pie Cake - FP}

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This post is linked up at Stacy Makes Cents!

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Click here to view all the Trim Healthy Mama posts!


Related posts:

Trim Healthy Mama {Spice Cake - FP}Trim Healthy Mama {Spice Cake – FP} Trim Healthy Mama {Chocolate Ice Cream – “FP”} Trim Healthy Mama {5 Fuel Pull Cakes}Trim Healthy Mama {5 Yummy “Fuel Pull” Cakes} Trim Healthy Mama {Strawberry Cake - FP}Trim Healthy Mama {Strawberry Cake – FP}

Comments

  1. Karen W says

    Hi there, this looks so good, and my hubby is a huge fan of pumpkin pie, so I'd love to make us this as a snack. I had a few questions though. 1- is there anything that I could substitute in place of the coconut flour? I have everything besides that. 2- could I put the entire batch in a big mug and cook it in the microwave? And if so do you know how long I would need to cook it for? I don't have any ramekins. Do they cook better in the oven or microwave? I could use the oven, but still not sure what would be the best to cook this in. and 3- Do you know how much Pyure I would need in place of Truvia? Thanks
    Reply

    • Sheri Graham says

      Hi Karen, Ok, I will try to answer your questions! 1- you could probably use almond flour in place of the coconut flour. 2 - You could try to cook it all in a big mug in the microwave for 1 to 1-1/2 minutes, but it might be best to divide it up between two mugs and cook for about a minute each. 3 - I would just use the same amount of Pyure as it calls for Truvia. I think they are very similar. Hope that helps and enjoy the pumpkin pie cake!
      Reply

  2. Sue says

    It's cold in MN and we have had 3 weekend April snowstorms, in a row so far. I came across your site and decided to warm up and bake something tasty & healthy. This is the first time I have ever used the Oat Fibre I've had in my cupboard. I never knew what to do with it. This turned out so good. I quadrupled everything and baked it in a glass dish, increasing the baking time to 25-30 min, until the middle was just soft firm. I used whole eggs because I desired the protein for breakfast. I ran short of cinnamon, so I added a tsp of powdered chai spice mix (no sugar). The flavor was good, a little spicier than just pumpkin. I even accidentally forgot to add the vanilla and water and it still turned out good. More the texture of moist cake. For the 4 servings I used a total of 3 TBL of Gentle Sweet and that was just right. Reminded me of warm soft fragrant Gingerbread, which I might try and add some extra ginger to next time. I'll wrap and freeze the other portions to save time. I'm a single person, but if there were others here, there would not be anything left over to freeze. That good & healthy.
    Reply

  3. Diane says

    Hi Sheri- I am just starting with THM and have bought quite a few items but it seems like every recipe I want to try contains yet another ingredient that I need to purchase (some with expiration dates that I'm not sure I will even use the product again in that time frame). I can not afford to purchase both the gluccie and the xanthan gum but I see these items listed often. I am ordering the oat fiber now. Which would you recommend if I can only order either 1) gluccie or 2)xanthan gum? Thank you, Diane
    Reply

    • Sheri Graham says

      Hi Diane, I would just buy the Gluccie. You can use that in place of the xanthan gum in recipes, at least that is what I do. Hang in there. I know it seems like you buy a lot of extra ingredients, but once you have some of these things on hand, it won't seem so overwhelming. Have a great day!
      Reply

    • Suzy Johnson says

      You can make your own oat fiber by just blending old fashion oats in your blender or food processor.
      Reply

      • Sheri Graham says

        Hi Suzy, Actually if you take old fashioned oats and grind them up, you get oat FLOUR. That is not the same as oat FIBER. Oat fiber is just the fiber part of the oats, removing the part of the oats that contain the carbs. Many people use oat FLOUR in gluten-free diets, but I just want to be clear that if you use oat FLOUR, then it can only be in an E meal.
        Reply

    • Sheri Graham says

      Hi Diana, It should work ok using the THM baking blend in place of the oat fiber and coconut flour. Give it a try and let me know! I know I have done that on a few occasions and it seemed to work fine. Good luck!
      Reply

  6. Robin says

    Has anyone increased the recipe to make 12 muffins in a tin baked in the oven? If so can you share? Thank you
    Reply

    • Sheri Graham says

      Hi Robin! Since this recipe makes 2 "muffins", I bet you could just 6X the recipe. Give it a try! I need to do this too, so I can have some muffins in the freezer for a quick breakfast or snack.
      Reply

  7. Nicole says

    I just made this for the first time and everyone in the house came running as soon as they smelled it. After making several more the vote was unanimous, super yummy! I served it topped with a bit of whipped cream and everyone inhaled it.Thank you so much for sharing your recipe.
    Reply

    • Sheri Graham says

      Hi Nicole, I am SO happy that you and your family loved the recipe! I love fixing pumpkin recipes this time of year and this one is so good. Thanks for letting me know how much you loved it!
      Reply

  8. Anna says

    This is Phenomenal! I love it so much! I made a Cream cheese frosting for it, which was just 2 T Cream Cheese, a dash of Vanilla, and 2 T Gentle Sweet. Thank you so much Mrs.Graham! Love your recipes. :)
    Reply

  10. Nikki says

    Do you think if I tripled or quadrupled the recipe this could be baked on a cookie sheet then made into a pumpkin roll with cream cheese icing? Obviously, this would then be an S, but I've always loved pumpkin rolls, and since getting THM'd over the past few years haven't found quite a replacement for it. I tried a bean cake version but that's too dense and moist to roll up. I know it's a long way off, but I'm coming to realize that the key for me to staying on plan at potlucks or dinner at friends houses is to ALWAYS come with salad and on plan dessert. I want to have a jump on the holiday season next year!
    Reply

    • Sheri Graham says

      Hi Nikki! I don't see any reason why you couldn't try it! Sounds delicious! The only thing I would say is that you may want to line the pan with parchment paper or something to make sure you can get it up out of the pan to roll it up. I would be afraid it would stick too much and fall apart. Let me know how it goes!
      Reply

  11. Carma says

    Omgoodness this is pumpkinicious! Topped with sweetened Greek yogurt ummm good. My two young granddaughters (2 /4) scarfed it down. Thanks for sharing it. Made it once with thm blend and then again with the oat fiber/coconut flour. No difference. Under cooking is the magic for pumpkin pie texture. Its a keeper.
    Reply

  14. Tamara says

    Made this tonight and so yummy! My husband and I will definitely be eating this again :) I do have a question though, should the texture be like pie or cake? Lol, that as the only part that made it a little had to tell when it was done. THANKS!
    Reply

    • Sheri Graham says

      Hi Tamara! It is more like cake than pie, but very moist. So I kind of think it is a cross between pie and cake. I didn't cook mine too long and left it a little soft in the middle. But if you don't like that, you can cook it longer and it will be more like cake all the way through. Hope that helps! I'm so glad you and your husband liked it!
      Reply

  15. Kitty says

    Loved this recipe!! I subbed equal amounts of xanthan gum for the glucomannan, and whey protein Isolate for the oat fiber. I did not add the 1 TBS of water because the pumpkin I used was watery. I doubled the recipe because I needed 4 cakes, and baked it in the oven for about 23 minutes @350. The only thing I will do differently next time is to add more pumpkin pie spice. The texture was great, and the cake was moist. Everyone loved it! Note: I figured it would still be a FP even using the protein powder, since I used only a small fraction of the amount that is used for the Fat Stripping Frappa, and it is a FP. Thanks for a delicious FP dessert! Kitty
    Reply

    • Sheri Graham says

      Dear Kitty, I am so glad you liked this recipe! It sounds like you made some good substitutions and made it work. Good for you! I love the FP cakes too. You can enjoy them with NO guilt! Enjoy!
      Reply

  17. Anne says

    This is the recipe that changed my opinion about MIM's. It is SO good! My husband even likes it. He has been hard to win over with a lot of the THM desserts. Can't wait to try the other FP ones you posted. Thank you!
    Reply

    • Sheri Graham says

      Wow Anne! I am so glad I was able to help convince your husband to give THM a try :)! You are going to love the other FP cakes. They work great for breakfasts or for snacks too. Have fun trying them!
      Reply

  18. Roxanne says

    Sheri, these are so moist and delicious! Made two "batches" this morning and had one muffin for my breakfast :) Can't wait to try the lemon which I also made. Strawberry is next on my baking agenda. Thanks so much for a great recipe!!
    Reply

    • Sheri Graham says

      Hi Roxanne! So glad you liked the recipe :)! They are good aren't they? The lemon one is good too, and the strawberry. You are going to LOVE them. I love the strawberry version when fresh strawberries are in season. Tastes likes strawberry shortcake! Enjoy!
      Reply

  19. holly says

    I used flax meal instead of the oat fiber and added a bit of goat cheese on top. The cake was dense and delicious! Thank you!!
    Reply

  20. melissa says

    Hi there! I see oat fiber mentioned a lot in recipes. I have oat bran I get from trader joes, Are they the same? If not, where do i find oat fiber? Thanks!! melissa
    Reply

    • Sheri Graham says

      Hi Melissa, Oat bran is NOT the same as oat fiber. Oat fiber has 0 carbs and 0 fat, so is perfect for using for FP recipes. You can buy it at Netrition here: https://www6.netrition.com/lifesource_oat_fiber_page.html or on the THM website here: https://store.trimhealthymama.com/product-p/1085-455175155.htm. Hope that helps!
      Reply

  21. Toni says

    This is the second day in a row I've made it for breakfast! Thank you for the great recipe. I add just a squirt of FF Reddi Whip, which in pretty sure keeps it in FP range. Love this recipe!!
    Reply

    • Sheri Graham says

      Hi Toni! I'm glad you like the Pumpkin Pie Cake recipe! I've been itching for my pumpkin and spice recipes too. The weather is turning and it is truly time to break out all my pumpkin recipes :). Glad you liked it.
      Reply

  22. Tonia says

    Just made this, but I did not have coconut flour so I used 2 Tbsp oat fiber and it came out good! Thanks for the recipe!!
    Reply

  23. Christine M says

    I made this for my FP snack and ohh my goodness! Sooooooo good, finally another dessert that didn't flop. Kids were begging for some, I will make them one tomorrow =)
    Reply

    • Sheri Graham says

      Dear Christine, So glad you liked the Pumpkin Pie Cake! The kids will love it too :).
      Reply

  24. Cindy Ens says

    Hi, enjoying looking through your recepies, and thank you for sharing. Oat fibre is not available in my area and expensive to order out of country, what would be some good substitutes for oat fibre to keep the fuel pull catagories ? Any advice is helpful thanks
    Reply

    • Sheri Graham says

      Hi Cindy, I don't know of any other substitute for oat fiber because oat fiber has 0 carbs and 0 fats. No other type flour has that! You may just have to rely on other fuel pull recipes that don't use oat fiber, and then your baked items using the almond and coconut flours making them more an S treat. I hope that helps!
      Reply

  25. cathryn says

    Sherri, can I make a bunch to have on hand for the week for my husband and myself? Should I store it in the fridge or freezer? Does the recipe quadruple without changes? I can't wait to sample some :)
    Reply

    • Sheri Graham says

      I don't see why you couldn't make up some ahead of time. I would keep them in the refrigerator until you are ready to eat. There should not be any problem to quadruple the recipe. Just make sure you increase all the ingredients by the same amount. It should work fine! I hope you enjoy these!
      Reply

  28. Aleah says

    I microwaved it all in one bowl for 1min 40 sec. It cooked perfectly but I'd add less cinnamon (maybe 1/2-3/4t only), and make up the difference with more pumpkin pie spice. I used 2t Truvia & 2-3 tiny scoops NOW pure stevia extract powder. (I actually used 4 tiny scoops but will scale back next time.)
    Reply

    • Sheri Graham says

      Hi Tami, I haven't tried it yet without the gluccie. Another reader asked the same question but I don't know how it worked or if they tried it. I guess try it and see how it turns out. I think the gluccie may just help hold things together but it may not really need that in this recipe. Give it a try and then leave a comment letting me know how it went! I can add a note on the recipe if it works fine without it. Thanks!
      Reply

    • Sheri Graham says

      You are welcome Kim! You really just mix up some cream cheese with whatever sounds good and sweeten it up. Tastes SO good! Enjoy!
      Reply

    • Sheri Graham says

      Hi Kim! I just mix some softened cream cheese with a little almond milk and/or Greek yogurt and then sweeten with NuNaturals Stevia Powder and some vanilla. Hope that helps!
      Reply

  34. Emily says

    Question: I don't have coconut flour in the house. Is there another kind of flour that I could substitute it with? :)
    Reply

    • Sheri Graham says

      You could try almond flour. Although coconut flour absorbs the liquids really well, so using almond flour may make the batter more runny. Try it and see. If it looks too runny, then add a bit more almond flour. Hope that works for you!
      Reply

  35. Jessica says

    Sheri, What can I use in the place of the oat fiber. Would it be okay to use whey protein powder/ I just got whey protein powder for the first time and still haven't been able to get oat fiber yet.thanks jessica
    Reply

    • Sheri Graham says

      I'm not sure about using protein powder, but some have suggested subbing oat flour, almond flour, or coconut flour. If you use oat flour, it may make the recipe an E because oats are higher in carbs. If you use either the coconut flour or almond flour, it would make this recipe an S because these are higher in fat. Just keep that in mind if you need to sub for the oat fiber. Hope that helps!
      Reply

      • Jessica says

        I just found on facebook where you posted where you buy the oat fiber. that is a good price and I may have to just place an order. Sorry I didn't check the fb comments first.
        Reply

        • Sheri Graham says

          That's ok Jessica! I use the oat fiber quite a bit in my fuel pull chocolate cake..and now in the pumpkin pie cake! :)
          Reply

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