Pumpkin Cream Pie with Cinnamon Whipped Cream {THM:S}

Want to free up oven space on Thanksgiving Day? Here’s a Pumpkin Cream Pie recipe that’ll do just that!

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}

A creamy, no-bake version of everyone's favorite Thanksgiving pie!
Course: Dessert
Cuisine: American
Keyword: dessert, gluten free, keto, Low carb, pie, sugar free
Servings: 8

Ingredients

Crust:

Cinnamon Whipped Cream

  • cups heavy cream
  • 3 Tablespoons Swerve Confectioners Style Sugar, or other on plan equivalent
  • teaspoon cinnamon or pumpkin pie spice
  • ½ teaspoon maple flavoring
  • ½ teaspoon vanilla extract

Pie Filling

  • 12 oz. Neufchâtel cheese
  • 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.

Notes

You will need 1-9 inch on plan pie crust, baked if not using a no-bake crust recipe.

Author: Paulie June

I started Trim Healthy Mama (THM) in December 2017, as a last resort to get my weight under control, but ended up quickly falling love with the balanced way of eating, food freedom, and grace the plan brought. I’m still a work in progress, but I don’t plan on quitting...over 30 pounds gone with 30 more to lose. Now I’m transforming my favorite pre-THM recipes into healthy, blood sugar balancing, delicious and nutritious recipes. Eat. Enjoy. LIVE! Besides Trimmifying recipes, I enjoy baking, cooking, photography, traveling, reading, healthy living, and spoiling my 21+ nieces and nephews.

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