Pecan Layer Ingredients:

¾ C. Swerve Brown
½ C. Butter
3 T. Heavy Whipping Cream
1 C. Chopped Pecans

Cake Ingredients:

4 Eggs
1 2/3 C. Swerve Granular
1 C. Melted Butter OR Vegetable Oil
2 C. Canned Pumpkin
½ t. Vanilla
2 C. Almond or All Purpose Flour
2 t. Baking Powder
2 t. Pumpkin Pie Spice
1 t. Baking Soda
1 t. Salt

Whipped Cream Topping Ingredients:

2 C. Heavy Whipping Cream
½ C. Swerve Confections
1 t. Vanilla

Easy Directions:

In a saucepan, combine the “pecan layer” all the ingredients BUT pecans. Bring to a slight rolling boil. Poor into a well-greased 9 inch baking pan. Sprinkle the pecans on top and set aside—letting cool. In mixing bowl, beat the Swerve, sugar and butter/oil. Add in the pumpkin and vanilla. Carefully, add in the rest of the ingredients. Make sure it is not over mixed but well blended. Pour cake mixture on top of pecan layer. Bake at 350 for 35 minutes. Let cool. Flip the pan and the pecan layer will be on top of your serving dish. In electric mixer, whip all whipped cream topping ingredients until fluffy. Top the pecan layer/cake. Enjoy! (You can reduce the cake ingredients by ½ if you prefer a more flat cake.)

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