“The Perfect Pumpkin Pie”
Thanksgiving is complete when you are gathered around the table with those you love, giving thanks for all the Lord has done! This Thanksgiving don’t miss the opportunity to have a Trim Healthy Mama Perfect Pumpkin Pie!
Check out the Recipe Below!
The Perfect Pumpkin Pie
Ingredients:
Filling:
- 1 tsp THM pure stevia or 3/4 cup xylitol
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- (1) 15 oz can pureed pumpkin
- 1 cup heavy cream
Pie Crust:
- 1/2 cup almond meal
- 1/4 cup oat fiber
- 1/3 cup heavy cream (or almond milk)
Directions:
- Preheat oven to 450.
- Mix stevia/xylitol, salt, cinnamon, ginger and cloves in a medium bowl.
- Beat in eggs and pumpkin, then gently stir in heavy cream.
- Set aside.
- In a small bowl, mix almond meal, oat fiber, and heavy cream. Add a pinch of salt.
- Press dough into a prepared pie pan.
- Bake for 8 minutes. When done, pour filling into pan.
- Place in oven and bake for 15 minutes, then lower temperature to 350 and bake for another 45 minutes or until set.
- Cool and serve immediately or refrigerate.
Enjoy!
*Note: A pie shield may be necessary to prevent the edges of your dough from crisping or burning…depending on your oven.
*Created Exclusively for The Laundry Moms by Annalise Bonin
Happy Thanksgiving!
Disclaimer:
We are not affiliated with Trim Healthy Mama nor endorsed by them. As with all resources, you should review them with care. We have done our best to make the recipes and all menu plans THM compliant in an effort to assist you on your journey.
7 comments on “The Perfect Pumpkin Pie”
I am making a test run right now, but crust less. My husband’s favorite dessert ever is the “impossible pumpkin pie”.
Where could I find your recipe for “impossible pumpkin pie “?
Wouldn’t the E version need to use egg whites only… not 2 whole eggs?
Great question! I’m glad you asked! Dividing the 2 eggs among 8-10 people will not be a problem if you’re concerned about crossing your carbs and fats. Between the two eggs, there are 10 fats…The pie serves 8-10 people, so thats about 1 gram of fat per person. It’s all about the math! I tried eggs whites the first time I made the pie, but the texture was almost grainy and the flavor was lacking in richness.
This looks good, I would be making the E version first. I usually make pumpkin and sweet potato pie for Thanksgiving. Do you think I could make sweet potato pie substituting an equal amount of sweet potato for the pumpkin in the E version?
I was thinking the same thing, but I have not tried it yet. I’m pretty positive you can, so I say make it! If you do make it, note that sweet potato pie uses about half the liquid than pumpkin pie, so cut the almond milk or heavy cream measurements in half. Share your results here with us if you get a chance!
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