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To accompany my pecan custard pie, I thought I should come up with a pumpkin pie recipe for Thanksgiving. I don’t mind saying that it tastes exactly like the real thing. Plus, it’s really easy to make!
I whipped up both the crust and the filling in the food processor attachment for our Ninja blender. This means very little mess. Which is very helpful around Thanksgiving when you’re quite possibly preparing a lot of different things.
While baking this pie, you might want to cover it with a sheet of tinfoil if you notice your crust getting too brown. I of course never bother to do this because I usually don’t think about it until too late (and I really don’t mind eating the crunchy part)…
We’ve always made our pumpkin pies the day before Thanksgiving and eaten them cold with whipped cream. I don’t plan on changing that tradition any time soon, especially since this pie holds its shape best when cold. If you want to eat your pie warm, I would let it sit on the counter for 15 minutes before cutting to let it set up properly.
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You can find this pumpkin pie recipe and another crust recipe option in my cookbook. It’s a little more finicky but also a little lighter in texture (no egg).
- 1 cup Briana's Baking Mix
- ¼ cup cold butter
- 1 egg
- ⅛ tsp. salt
- 1½ tsp. Truvia or THM Gentle Sweet
- 2 T Greek yogurt
- 2 T water
- 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.)
- 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.
- 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.
- 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.
Briana’s Baking Mix recipe
- Grandma’s Molasses (gluten and nut free)
- THM Gentle Sweet and Pure Stevia can be purchased from the Trim Healthy Mama online store.
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