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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
Suggested products:
- Truvia
- Grandma’s Molasses (gluten and nut free)
- THM Gentle Sweet and Pure Stevia can be purchased from the Trim Healthy Mama online store.
Sarah asked about making this dairy free, but it won’t let me reply to her. Hopefully you see this, Sarah!
I made it for thanksgiving, and it was wonderful! I used a normal pie crust that I made, but THM has pie crust recipes in their THM cookbook that don’t have yogurt, which is hard to work around if doing DF. You can replace the butter for the crust if doing strict DF. A good one I use at times is Country Crock plant butter, it’s in the sticks as well.
I replaced the cream in the pie with Silk brand whipping cream, and it was perfect. SO good. I also used Gentle sweet instead of just stevia. Everyone loved it!
Thanks Briana!
Thanks so much for sharing that, Christiana!
Have you tried making this dairy free or do you have an idea of how I can? I’m not familiar with dairy free but would like to try for other family members.
I’m sure you could, but I’m afraid I’m not familiar enough with it either to give any definitive suggestions. I’m sorry!
We made this last year last minute for Thanksgiving and it was fabulous.
Thinking we’ll make it again, but I was wondering if it froze well? I would love to make it ahead of time if I can. Thanks! ❤️
I’ve never tried that, but I’m guessing it will be best fresh.
Excellent!! Made this for Thanksgiving this year and was hands down the best pumpkin pie I’ve ever had. Even my mom who is not a fan of pumpkin pie said it was great, and my niece said it was the best low carb dessert she’s had. The crust was the best one I’ve ever made and I will be using it again. The only thing I added to the crust was a little cinnamon & orange peel. Other than subbing 1 1/2tsp of pumpkin pie spice for the spices in the filling I followed the directions and it came out amazing! Thanks so much for this recipe!
This is the best pumpkin pie and crust ever! I made this the day before Thanksgiving, but was a little leery, because it didn’t “look” quite as pretty as I knew I could make a standard pumpkin pie and pastry crust. Pumpkin pie be my husband’s favorite, I did go ahead and make a regular pie for him at the last minute. However, when it came time to taste them, a side by side taste comparison revealed that your pumpkin pie tasted just as good as the conventional sugar-laden one! And I have to say, your crust is much better tasting than one that I tried from one of the Trim Healthy Mama cookbooks. Thank you!
Would this work as a crust less pie by just pouring the filling in the pie plate?
Probably. 🙂
Have you made this recipe using Pumpkin Pie Spice instead of the separate spices? I don’t have ground cloves, but I have Pumpkin Pie Spice – just wondering if you have any idea how much of that I could use instead! (Might just taste as I go??!!) ?
No I haven’t, but you’re welcome to try! I’d just do it to taste to make sure it’s how you want it. 🙂
Do you have the nutrition values for this pie? I’m looking for thanksgiving recipes and most pies I’m finding are loaded with carbs even when it says low carb?
Hi Kristen! I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts! If you sign up for an account, under the Recipes tab there’s a place where you can just add the link to a recipe and it will pull up the ingredients for you to confirm, then generate the nutritional info! 🙂
This pie did not turn out as expected. Very runny and not set at all even after cooling down in the fridge for hours.
Normally i would wip the heavy cream before adding it to the rest of the ingrediens, but the recipe did not say anything about that. The cake was not sweet but rather neutral in taste.
I have never had a pumpkin pie before, so dont know what it’s suppose to taste like. I’m pretty sure NOT like mine.
All in all this was a disaster..
I’m sorry it didn’t work for you, Simone! I’m not sure why it wouldn’t have set up for you if you used the correct amounts of the key ingredients (15 oz. canned pumpkin, 3/4 cup heavy whipping cream, 1/4 cup almond milk, 2 eggs) and baked for 50 minutes. The cream doesn’t need to be whipped in this recipe, just mixed in with the other filling ingredients. Did you make any substitutions?
You referred to this as a cake, but it’s actually a pie, and the filling should be set and not runny but it will be a soft consistency. As for the sweetness, you’re always welcome (and encouraged) to taste and add more sweetener. Did you use the brand of pure stevia extract powder I called for? Pure stevia extract powder is really concentrated, so if you used a different sweetener you likely would’ve needed a lot more of it to get the same sweetness.
Can I get by without using the molasses in the filing? Is the purpose to sweeten it? Can I use something else in it’s place?
It helps for a “brown sugar” flavor. 🙂 You could try substituting with a bit of maple extract.
What size pan?
A 9 inch pie plate. 🙂
oh no! I didn’t read the comments and used THM baking blend in the crust. I am cooking it now and it rolled out fine. We shall see….i did tap the cup and filled it full when measuring so maybe that helped! I hope it turns out as I am bringing over to a guest who is interested in THM.
Could I use trivia in filling since I don’t have other sweetner and how much would I need. Please and thanks.
Hi Tasha! You’re welcome to use whatever sweetener you prefer. You can use this sweetener conversion chart to help you >> http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Thank you can’t it to try it! Your a jewel?
I really want to make a pumpkin pie for Thanksgiving but can’t find my mama’s recipe and yours looks really good but I don’t have all the stuff to make your baking mix on hand. I use a homemade THM Baking blend from this website: http://www.meanderingwithmeg.com/trim-healthy-mama-homemade-baking-blend-recipe-fp/.
How close is this to yours and are you able to tell me how much of it to use in substitute of yours for your pumpkin pie and how much water or other ingredients to make it work?
Thanks in Advance, Kelli
Hi Kelli! Without actually making a batch of that mix and experimenting, I’m afraid I can’t tell you an exact amount, but it looks fairly similar. I would try the same amount that I’ve called for in this recipe, then see how it looks. If anything, I’m guessing that you’d need a little more of the mix you’re using (as in an extra tablespoon or two or three).
ok, thank you Brianna and Happy Thanksgiving to you and your family!! Yahweh Bless you!!
Kelli
I’ve never had or seen a food processor with a “dough” setting. I have High, Low, and Pulse. So Low then?
I’d probably pulse the ingredients together. 🙂
I don’t have a food processor. How could I make this?
You could try using a blender or hand mixer, but I can’t vouch for the results.
Just came out of the oven! Can’t wait to dig in! 🙂
Can’t wait to try. I might just make it without the crust.
I have two children allergic to nuts. What can I substitute for the almond milk?
Thanks!
Carton coconut milk should work too. 🙂
Thanks, I will try it!
Would blackstrap molasses work the same as grandma’s molasses?
I don’t like the taste of blackstrap quite as well, but that should be fine.
I used your recipe for your pumpkin pie the other day. It was so smooth and creamy and tasted like my mother’s old, handed down recipe! We had a church banquet a couple of days ago, so I made one for those gluten-sugar free attenders and they were pleasantly surprised too how delicious it was! Thank you and have a blessed Thanksgiving. This will be on our Thanksgiving table for sure!!!
P.S. I used 1/2 cup, ground xylitol instead of the stevia.
Awesome! Thanks for sharing.
can I use sour cream instead of yogurt in the crust?
That should probably work. 🙂
What is Grandma’s Molasses and where do you get it?
It’s just a brand of molasses that I like. We get it at the grocery store.
There’s no sweetener added to the pie filling? I figured I could use the recipe on the back of the pie can replacing sugar with gentle sweet? Do you think that would work?
You’re recipes are always sooo good. Can’t wait to try this!
Yes, there is sweetener called for: 1/8 tsp. + 2 doonks of THM Pure Stevia Extract Powder. 🙂 I’m not sure what recipe you have on the back of your pumpkin can, but as long as it has no off plan ingredients (sweetened condensed or evaporated milk are often called for and are no nos) and you use an on plan crust, that should be fine.
I’m sorry, guess I missed that. I plan on using GS. Forgot about evaporated milk until last night where I saw a different recipe replace it with 3/4 c cream and 1/4 c almond/cashew milk. Hopefully that will work. Thanks for your reply!
would your baking mix measure the same as the thm baking blend?
No, my mix is a little drier. You can check out my Baking Mix recipe page (linked below the recipe here) for how I suggest converting between the two. For this pie crust, you can either use more THM Baking Blend than my Baking Mix called for, or you can just make one of the pie crust recipes in the new THM cookbook that use THM Baking Blend. 🙂