This recipe works as a basic pumpkin pie. We enjoy eating it topped with whipped cream or Greek yogurt in the fall when pumpkin treats fit the atmosphere perfectly. If you don’t want to have a cheat meal for Thanksgiving Day, bring this to your gathering and you will not feel you are missing out. Pictured here with the nut crust option that is given in the recipe notes below. This recipe is part of the THM Exclusive Recipe Collection.
Pumpkin Treat
Description
This recipe works as a basic pumpkin pie. We enjoy eating it topped with whipped cream or Greek yogurt in the fall when pumpkin treats fit the atmosphere perfectly. If you don't want to have a cheat meal for Thanksgiving Day, bring this to your gathering and you will not feel you are missing out. Pictured here with the nut crust option that is given in the recipe notes below.
Ingredients
For the Optional Nut Crust:
Instructions
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Put 3 eggs and 4 egg whites (or, 1/2 cup from a carton of 100% egg whites) in a large mixing bowl.
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Add 10 tsp THM Super Sweet Blend or a generous 1/3 tsp THM Pure Stevia Extract Powder (or combination of both) to the mixing bowl.
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Add 1 large (15 oz can) natural, unsweetened pumpkin.
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Add 1 flat Tbsp pumpkin pie spice.
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Add 2 tsp cinnamon and dash of vanilla.
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(If wanting a crust, see the recipe notes below.) Transfer the pumpkin mixture to well-greased baking dish.
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Bake at 350 for approx 40 minutes.
Note
Recipe Notes
For a Simple Crust:
If you think you'll miss the crust, sprinkle ground almonds or crushed nuts into the greased baking dish before pouring in the pumpkin mixture.
Or, use the Ginger Snaps recipe (page 389, Trim Healthy Mama) as a crust. Prebake the Ginger snap crust for 10 minutes at 325 degrees.
