I’m in charge of the refrigerated sweets case at my workplace & therefore have to come up with seasonal recipes to keep the case full….enter Pumpkin Cream Pie! While I was working on it, I KNEW I had to come up with a healthy version of it since my sample bit was SO tasty!
I tested one version, but ended up adding WAY TOO MUCH pumpkin & ended up with a sweet pumpkin soup….I put off to the side, but with Thanksgiving coming up, I knew I had to get it out and try again to ensure there was an on plan dessert for me!
I made it earlier this week & shared a picture on the main Trim Healthy Mama group on Facebook….I was BLOWN away by the amount of comments, reactions & YES, RECIPE PLEASE ASAP’s! I gave up trying to respond to them all!
SO here you go….(It’s the only photo I have of it, as it was a last minute photoshoot with my phone!)
I tested this recipe in mini pie pans…so I halved the entire recipe & pressed the crust into 4 mini pie/tart pans.
I like doing things a little on the fancy side, so I piped the whipped cream using an open star tip (my favorite!) & piping bag, but you’re certainly welcome to just plop it on however it suits your fancy!
Yes, this pie is MOST DEFINETLY a heavy S, but….if it helps me stay on plan through the holidays, I’m EATING HEAVY S pies!
Pumpkin Cream Pie with Cinnamon Whipped Cream{THM:S}
Ingredients
Crust:
- 1-9 inch on plan pie crust, prepared according to recipe directions (baked & cooled if using baked recipe) I like the Plain Graham & Chocolate Crumbs from A Better You with Coach Becky)
Cinnamon Whipped Cream
- 1½ cups heavy cream
- 3 Tablespoons Swerve Confectioners Style Sugar, or other on plan equivalent
- 1½ teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon maple flavoring
- ½ teaspoon vanilla extract
Pie Filling
- 12 oz. Neufchâtel cheese
- ⅓ cup Gentle Sweet, or other on plan equivalent
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Prepare pie crust & set aside.
Whipped Cream:
- Whip cream, sweetener, cinnamon & flavorings together until soft peaks form. Set aside.
Filling:
- Whip the neufchatel cheese, sweetener, spices, & salt together until smooth, scraping bowl down as needed.
- Add pumpkin puree & vanilla, mixing until smooth.
- Fold in 1/2 of prepared whipped cream. Scrape into prepared pie shell & smooth top.
Finishing & Garnish:
- Top filling with remainder of whipped cream. Garnish with more cinnamon or freshly grated nutmeg, if desired.