Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten-free flour blend (Like Bob's Red Mill) (or if gluten free not a concern, may use all-purpose flour)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 cup granulated Stevia blend or Allulose with cup-for-cup measure (or sugar, if you’d rather)
  • ¾ cup vegetable coconut oil
  • 1 teaspoon vanilla
  • 2 cups pumpkin puree (1 15-ounce can)
  • 4 large eggs (at room temperature)
  • 17 ounces evaporated milk (a 12-oz + 5oz can)
  • 1 ¼ cup granulated Stevia or Allulose
  • ¾ cup heavy whipping cream
  • 1 teaspoon natural maple flavoring
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated or powdered Stevia or Allulose
  • 1 teaspoon cinnamon
  • ¼ teaspoon vanilla

Instruction

  • Preheat oven to 350 degrees and generously grease a 9x13 inch sheet pan, set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice and set aside.
  • In a separate large bowl, combine the sugar alternative, coconut oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing well.
  • Add the flour mixture to the wet ingredients about a half-cup at a time, mixing well each time to prevent lumps. Spread batter into prepared pan and bake for 30-35 minutes, until a toothpick test pulls clean.
  • While cake is baking, prepare “tres leche” by adding evaporated milk to sauce pan over medium heat and stirring in 1 ¼ cup sugar substitute until dissolved. Let simmer for about 5 minutes, until slightly thickened. Remove from heat and stir in heavy cream and maple flavoring.
  • After cake as cooked, let cool in pan for 10 to 15 minutes, and then turn it out upside down on a large-enough serving platter (I used a lasagna dish). Any imperfections in dropping out of the pan will be covered by whipped cream later, so don’t fret if a bit sticks.
  • Use a fork to poke holes across entire surface of cake. Very slowly, pour tres leche mixture over cake, allowing it to seep in. If some pools around the edges, don’t worry, the cake will absorb most of it eventually.
  • Cover cake and refrigerate chill for least 4 hours or overnight.
  • Before serving, make the cream by using the whisk attachment of mixer to beat cream, sugar substitute, cinnamon, and vanilla together. Keep whisking until peaks form, which usually takes about five minutes.
  • Spread whipped cream evenly over the cake and sprinkle with a bit of ground cinnamon. Slice and serve with a light drizzle of maple syrup (optional).