Sex in a Pan is a layered dessert that’s so rich and creamy, you’ll be in love after the first bite. Chocolate Pumpkin Sex in a Pan is a gluten-free, low carb pumpkin recipe to end all pumpkin recipes! An almond flour crust holds layers of pumpkin cheesecake filling, creamy chocolate pudding, and sugar-free whipped topping with shaved chocolate on top.
The pumpkins are coming, the pumpkins are coming! Whoops, too late. The pumpkin recipes are HERE! And if you’re not a pumpkin lover or if you would prefer to not see any pumpkin-related content until at least October, I am sorry. I truly am. But they seem to arrive earlier and earlier every year now.
Even before summer is over, before the kids are back in school, and while you are still embalming yourself with sunscreen every day, your social media feeds begin to clog up with pumpkin recipes. It’s atrocious, it really is. And I blame bloggers. Yes, bloggers! Those damn fools that worship the big orange gourd and can’t even wait until the beginning of September to start cranking out the pumpkin spice this and the pumpkin pie that. Yes, I include myself in that lot of wild-eyed pumpkin addicts. It’s a sickness, it really is. And there is no antidote.
Well, at least I waited until after Labour Day to publish my first pumpkin recipe this year. That’s something, right? And what a recipe it is, with quite the, ahem, suggestive name. Sorry if it offends.
Is Sex in a Pan really the name?
Sex in a Pan is meant simply to be tongue in cheek, but if you don’t like that moniker, there are a few alternative names for this sinfully delicious pumpkin chocolate layered dessert recipe. Like Low Carb Chocolate Pumpkin Lasagna. Or Chocolate Pumpkin Dream Dessert. Or the rather boring but descriptive Pumpkin Chocolate Layered Dessert.
I settled on Sex In A Pan because that’s what a reader called it when she asked me to make something similar. And it reminded me of a dessert a friend made back in high school, although she called hers “Better Than Sex”. Which, being rowdy teenagers, we though was hysterical. It was also delicious!
The high carb version of Sex in a Pan usually has a shortbread-like crust, with layers of vanilla pudding, chocolate pudding and whipped topping. Most of which comes out of a box, of course. But making a low carb layered dessert from scratch is not only healthier, but a lot of fun. And you get to lick the beaters and the bowls of all the various layers. Can’t complain about that!
Healthier Pumpkin Chocolate Desserts
The combination of chocolate and pumpkin can be found in all sorts of gluten-free, sugar-free and low carb dessert recipes. A few of my favorites include:
- Pumpkin Cheesecake Truffles
- Gluten Free Pumpkin Cheesecake Flourless Chocolate Cake Roll (from Cupcakes & Kale Chips)
- Pumpkin Tiramisu
- Gluten Free Pumpkin Chocolate Chip Mini Muffins (from My Gluten-Free Kitchen)
Just be forewarned about one thing. There is absolutely NO WAY to get the first slice of this beauty out of the pan in one piece. You have to resign yourself to sacrificing that one piece in order to get the others out all nicely sliced up. If you happen to be serving to guests, just delicately remove yourself from their view as you cut into it.
Pull out that first mangled, mashed slice of Sex in a Pan in whatever manner you can get it out, and hide it back in the fridge for later. Then you’ll be able to lift the other slices from the bottom and no one will be the wiser. Well, except when you walk back into the dining room with smears of chocolate, pumpkin and whipped cream all over your face…
Did you know I wrote a cookbook? Get it now!
Pumpkin Sex In A Pan Dessert
Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup finely chopped pecans optional
- ¼ cup powdered Swerve Sweetener
- ¼ cup butter melted
Pumpkin Layer:
- 10 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ¼ cup heavy cream at room temperature
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon vanilla extract
Chocolate Pudding Layer:
- 1 cup unsweetened almond milk
- 1 cup whipping cream
- ½ cup Swerve Sweetener
- 4 egg yolks
- ½ teaspoon xanthan gum
- ¼ cup cocoa powder
- 1 & ½ oz unsweetened chocolate chopped
- 3 tablespoon butter in 3 pieces
- ½ teaspoon vanilla extract
Whipped Cream Topping:
- 1 ½ cups whipping cream
- 3 tablespoon powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ ounce sugar free dark chocolate
Instructions
Crust:
- Preheat oven to 325F and grease a 9x9 inch square baking pan (you can use 8x8 but your crust may take a little longer to bake).
- In a large bowl, whisk together the almond flour, pecans, and sweetener. Stir in butter until dough begins to clump together. Press firmly and evenly into prepared baking pan.
- Bake 15 to 20 minutes, until golden brown and just firm to the touch. Let cool.
Pumpkin Layer:
- In a large bowl, beat cream cheese and sweetener together until smooth. Beat in cream, pumpkin puree, spices and vanilla extract until well combined.
- Spread mixture over cooled crust.
Chocolate Pudding Layer:
- In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
- In a medium bowl, whisk egg yolks until smooth. Slowly whisk about ½ cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
- Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
- Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
- Let cool 15 minutes and then spread over pumpkin layer. Cover with plastic wrap flush to the surface and refrigerate at least 2 hours.
Whipped Cream Topping:
- Beat cream with sweetener and vanilla extract until stiff peaks form. Remove plastic wrap from chocolate layer and spread with whipped cream.
- Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
- Chill another hour to help set completely.
Notes
Total fat: 33.79g
Calories from fat: 304
Cholesterol: 134mg
Carbohydrate: 7.63g
Total dietary fiber: 3.05g
Protein: 5.96g
Katie says
Carolyn this recipe rocks! I made it last year around this time and forgot that my Swerve/erythritol/stevia hating husband even tried it and liked it. (He was doing one of his low carb stints to lose some weight and wanted sweets, but otherwise usually doesn’t go for my healthy sweets) Last night he brought this recipe up and I’m excited to make it again ( he is low carb this month?)… I just can’t remember what brand pumpkin I used and I know in the past with your recipes, some brands of pumpkin had more liquid and needed to be squeezed out… is this the case here? Thanks for all you do!
Carolyn says
If you open your can and it’s really liquidy, you may want to consider drying it out a bit. But the cream cheese really holds things together so I think it’s not critical.
katherine Verman says
I have to say this is one of the most expensive and complicated dessert recipes I have followed in a long time, and I did not get anything that came close to looking like this pic. I was disappointed. The best part was learning to make a great crust for other recipes.
Carolyn says
Sorry to hear it didn’t work for you. Most people just love it!
Kaylyn says
Oh my goodness! I just made this tonight and it was a process, but so, so worth it. I used Truvia instead of Swerve and the only problem was that the chocolate layer was a little butter, but I bet it would be perfect with Swerve! I am so not deprived on my low carb “diet”! Thank you for sharing this delightful recipe.
Kaylyn says
*bitter, not butter
Nell says
My only challenge is I hate the taste of Swerve. I use Truvia and Stevia but the powdered sugar effect requires Swerve. I think it has a chemical taste.
Pam Vienneau says
If I want to cut the recipe in half do you think a 4″ X 8″ loaf pan would work? I’ll be the only one eating it but might make it for Thanksgiving.
Carolyn says
I think so, but keep in mind that loaf pans tend to flare outwards so your base will be smaller than your top.
Melinda says
I made this but used your cheesecake recipe instead of the pumpkin layer (the blueberry cheesecake but without blueberry and lemon elements) bc I was craving the original version of this dessert, my childhood favorite. It is DELICIOUS, I predict I will finish the whole pan in a week or less!!!! Any ideas for how I can lower the calorie count next time? With the chocolate pudding, can the butter be reduced or do you think it would work if I reduced cream and increased the almond milk (like .5 cup cream and 1.5 cups milk)? I need to be able to eat bigger portions of this stuff! Thanks so much!
Carolyn says
I doubt your pudding layer would thicken properly with any of those changes. I really don’t know how you’d lower the calorie count…carbs are my only real concern, to be honest.
Melinda says
Okay, thanks for the feedback.
Cindy says
Can I substitute glucomannan for xantham gum?
Thank you for this wonderful recipe 🙂
Carolyn says
Yes, but I am not sure how much.
Guinan says
To avoid wrecking the first slice and – knowing me – several more than one, could I just line the pan with a heavy tin foil, letting the sides hang over, so that I can lift that lump of yummynes out of the pan in one piece?
Carolyn says
You can certainly try that.
Christina says
Looks and sounds delicious. My sister is diabetic so when I go to her house for holidays I try to bring something low carb. There are alot of artificial sweetners that spike her blood sugars. I am also new to this so could I replace Swerve with I believe she uses Stevia in the Raw.? Thank you so much
Carolyn says
Yes, i think stevia in the raw would work for this.
Ben says
This is so good. I’ve made it three times and it does not get old. Question – I wanted to make it for Christmas for my pre-diabetic family members to have a dessert, but my brother doesn’t much care for pumpkin. Any suggestions for making that layer a different flavor? I can’t think of what to swap in for the pumpkin.
Carolyn says
Just make it a vanilla cheesecake layer. Use some full fat sour cream in place of the pumpkin to get the right consistency. Maybe about 1/2 cup?
Angelica says
Trying to make this tomorrow and I wanted to know is it heavy whipping cream for all parts or HWC and like, Cool Whip or Reddi-Whip?
Thank you 🙂
Carolyn says
I don’t ever use cool whip or redid-whip.
Angelica says
so you just use HWC for all three parts?
Carolyn says
Yes.
Shannon says
Do you think it would be okay to omit the almond milk and just use hwc?
Carolyn says
No, because your pudding would be much too thick. Better to use half HWC and half water in place of the almond milk.
Layla says
Made this dessert today, and my goodness, you weren’t kidding. It’s absolutely delicious, and so pretty with all the layers. Thank you for sharing!
Denise S. says
This is going to be my Thanksgiving dessert this year!!
Bria says
Can I use xylitol instead of swerve and not powder it or will it be weird? I don’t have a coffee grinder.
Carolyn says
It would definitely be weird and gritty.
JET says
Do you have a blender with a “grind” setting? I also don’t have a coffee grinder, and my blender, on that setting, has been working fine for this.
Kelli says
I assume that the xantham gum is to thicken. Could you use Gluccie for that instead? Thanks! Can’t wait to melt into some of this!
Carolyn says
It is to thicken and I am sure you can use gluccomannan but I am not sure how much you would use.
Kelli says
Thanks for the info. I found more on this. If you read the comment in the following link, I think it says that you can sub one to one except for meringues.
http://trimhealthymama.freeforums.net/thread/1588/guar-gum-xanthan
Jenny says
I made this about a week ago and I’m still sneaking spoonfuls out of the fridge – it’s just really delicious. And I can see how easy it will be to change up the flavors to suit the season or your mood.
Also – the chocolate pudding layer was so tasty, i’m just going to make the pudding on it’s own!
Ernie kinder says
Looks great but I also have to avoid dairy is their any way to avoid dairy as much. Really want to make all the time.
Carolyn says
No this dessert is quite dairy based. But I have several non-dairy recipes, so type “dairy free” into my search box and you will find them.
Stephanie says
What could I sub for the chocolate layer. I really do care for chocolate anything.
Carolyn says
Why not just skip it?
Christy Murray says
Think I could skip the pumpkin layer. We are not fans of it but my fav pie is the chocolate one… oh this may be the sub I really needed. Thank you tons!
Carolyn says
Sure, or you could just go with a vanilla cheesecake type layer.
Kelly Harber says
Do you have a good recipe for a vanilla cheesecake layer?
Carolyn says
Try my mascarpone mousse but use all cream cheese. That should be about right.
Tonya says
This is just like a recipe that I’ve made that I got from my grandmother. She always called it The Next Best Thing to Robert Redford! So it has been around awhile. And even with the original, the first piece NEVER comes out of the pan without getting mangled! I love all of the recipes of yours that I’ve tried, and I can’t wait to try this one. I bet my family won’t even be able to tell the difference!