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!
Ahh, it feels good to be back with an actual recipe!
I feel guilty on occasion sharing pictures of my creations, because while I thoroughly enjoy making a 25 step, 60 ingredient, 2 day-process dessert recipe, I know there are MANY people out there who do not share in that joy. I imagine they groan when they see me sharing those pictures, because WHO ON EARTH has TIME to do THAT!?!?!
It’s now become my goal to share more ingredient, time, & shopping list friendly recipes with you all, so I don;t have to hear groans. 🙂
This recipe came about whilst (once again!) I was at work testing a seasonal cream pie recipe. (It was a Pumpkin Cream Pie recipe, in case you’re wondering!). My mind is now OVERFLOWING with variations of pie recipes to bring you.
Mint Chocolate Chip, anyone? How about Peanut Butter Chocolate…..Coconut Joy…..Pumpkin….Lemon Gingersnap?? (I think you get the picture. I hope to bring you those recipes & more this fall!) Any other suggestions from you, my dear viewers?? I love suggestions & welcome the challenge.
This pie is on the rather rich & sumptuous Heavy S side, what with the almond meal crust, cream, chocolate, & neufchatel cheeses, so you will easily be able to get 10 servings out of this. I like to enjoy it as my snack or meal, rather than an add-on to my meal.
1-9 inchpie crust of your choice, baked(I like to use about 3/4 of this recipe, with the cinnamon omitted)
⅓cupSwerve confectioners style sugar (or equivalent of other on plan sweetener)
1cupsugar free white chocolate chips(I prefer the Lily's brand.)
2- 8 oz. pkgs.neufchatel cheese,softened
1 ½teaspoonslemon juice
2-6oz. pkgs. packages fresh raspberries,divided (it will be approximately 2 2/3 cup raspberries, TOTAL)
Bake pie crust of your choice & set aside to cool.
While crust is cooling, whip together using either a hand or stand mixer, 1 ⅔ cups of heavy cream with the vanilla and sweetener until slightly stiff peaks form & set aside.
Over VERY low heat or in top of double boiler over barely simmering water, melt white chocolate chips and ⅓ cup heavy cream together, stirring until smooth. Remove from heat and set aside.
Whip the Neufchâtel cheese until smooth, using either a hand or stand mixer.
Add melted white chocolate mixture, salt, & lemon juice to neufchatel cheese and whip until smooth again, scraping bowl down as necessary.
Add half of raspberries (you could probably use all of them if you so desire, I just like to garnish the pie with them!) to neufchatel cheese/white chocolate mixture & mix on low until mixed in and pie is lightly tinted pink. (There will still be chunks of raspberry.)
Fold ½ of whipped cream into berry mixture and scrape into cooled pie crust, spreading to fill crust evenly.
Either pipe or spread the remaining half of whipped cream decoratively over top of pie.
Garnish with remainder of fresh raspberries and a few white chocolate chips if desired!
Divided amounts for ingredients:Cream: 1/3 cup for melting white chocolate, 1 2/3 cup for remainder of recipe.Raspberries: 1-6 oz. package or 1 1/3 cups per step.