Creamy Pumpkin Cake

Creamy pumpkin cake

This is a cross between a pumpkin pie and pumpkin cheesecake wrapped in to a cake. 

If you love cheesecake double the cream cheese.

If you love pie you'll love this cake! 

Pre heat oven to 400 degrees F

What you'll need:

5 eggs

30 oz can Pumpkin puree or pumpkin pie mix

8 oz cream cheese (if you want it more like a cheese cake use 16 oz)

12oz evaporated milk (could replace with heavy cream or coconut milk)

1/4 cup grape seed oil (or oil of your choice)

1/4 cup honey

I TBSP vanilla  

2 TBSP pumpkin spice 

1 TBSP baking powder

1 cup coconut flour

Roasted pumpkin seeds

Soften cream cheese then mix all ingredients together. 

Pour into a baking pan sprinkle with roasted pumpkin seeds.

Then bake for 40 to 50 mins 

Cream Cheese Frosting 

 8oz soften cream cheese

2 TBSP Honey

1 TBSP vanilla 

1 to 2 TBSP milk of some kind to slightly liquify frosting. 

(A few drops of food coloring if desired) 

 In the oven baking.

 Out of the oven.

I filled 15 holes with some frosting then placed a few drops next to the cake. 

You can just frost the cake if you like lost of frosting. 

 Sever and enjoy!