Pumpkin Pie
THM:S, low carb, sugar free, gluten free
Serves: 6-8
  • 1 15. oz. can plain pumpkin puree
  • ¾ cup heavy whipping cream
  • ¼ cup unsweetened almond milk
  • 2 eggs
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. ginger
  • ¼ tsp. cloves
  • 1 tsp. Grandma's molasses
  • 1 tsp. vanilla extract
  • ⅛ tsp. + 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  1. For the crust, pulse the first 5 ingredients in a food processor until coarse crumbs form. Add the Greek yogurt and water and process on the "dough" setting until a ball of dough forms. Either press it into a greased 9 inch pie plate with your hands or roll it out between two sheets of plastic wrap or parchment paper to the desired thickness. Remove the top layer of wrap, invert crust into greased pie plate, and trim off excess crust. Flute crust.
  2. For the filling, process all the ingredients together in a food processor until smooth. Pour into unbaked pie crust. Bake at 350 degrees for 50 minutes or until set. If your crust is browning more than you like, place a piece of tinfoil over the pie to shield it. I usually forget to do this and just enjoy the crunchy top part of the crust.
  3. Let the pie cool for at least 15 minutes to solidify before cutting. For a firmer pie, I recommend refrigerating the pie until chilled all the way through, then serving cold or letting it come to room temperature and serving it like that. I've never eaten a warm pumpkin pie in my life, and prefer mine (healthy or otherwise) chilled with a dollop of whipped cream. Serves 6-8.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-pie/