for the pumpkin layer:
15 oz. pumpkin puree or make your own
14 oz. organic, heavy whipping cream
1 cup coconut sugar
1½teaspoons ground cinnamon
1/2 teaspoon nutmeg
3 large, organic eggs
for the cake layer:
2¼ whole wheat pastry flour
1½ cups coconut sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup chopped pecans
10 oz. unsalted, organic butter
Instructions:
Preheat oven to 350°F. Butter a 9″ x 13″ baking dish. Line the bottom of the pan with wax paper. Set aside.
for the cake layer:
Melt butter in a heavy duty sauce pan over medium heat. Remove from heat and set aside.
In a large mixing bowl, whisk the whole wheat pastry flour, coconut sugar, baking powder, and kosher salt. Set aside
for the pumpkin layer:
In a large bowl, whisk the pumpkin puree, heavy cream, coconut sugar, cinnamon, nutmeg, and salt. Pour into prepared baking pan.
assembly:
Sprinkle homemade “cake mix” over the pumpkin layer. Spinkle pecans over cake mix layer. Pour butter, evenly over entire top of cake.
Bake for 1 hour. Cool for 30 minutes. Invert pan and carefully flip over onto a serving platter. Remove wax paper. Dot with homemade whipping cream.
- Recipe courtesy of Susan Salzman