So, this picture really doesn’t need a description, does it? Other than MAKE THIS NOW!
Ingredients:
1 cup THM baking blend (or another homemade alternative such as Run Amok Mama’s Quick Mix or Raye’s Place Easy Mix)
1/2 cup old fashioned oats
3 Tbsp homemade brown sugar mix (Simple! Mix 1 cup of THM sweet blend or Pyure organic stevia mix with 1 tsp of blackstrap molasses. Bingo! You have low-carb brown sugar! Or, you can follow the recipe for Gwen’s Nest brown sugar found here)
1/2 cup butter
2 cups pumpkin (A 15 or 16 ounce can is just right)
1 1/2 cups heavy cream
2 eggs
1/4 cup THM Sweet Blend or Pyure sweetener
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup chopped pecans
3 Tbsp homemade brown sugar mix (as described above)
1 Tbsp butter
Directions:
- Toss the first 4 ingredients in a food processor and process until crumbly. Or, if you’d rather do it the hard way, a fork or pastry blender works, too. Press into a 9×13 pan and bake at 350 for 15 minutes.
- In a separate bowl, combine pumpkin, cream, eggs, sweetener, and spices. Beat well and pour on top of your crust (it doesn’t matter if it’s still hot). Bake 25-30 minutes until until filling is nearly set.
- Mix pecans, brown sugar blend, and butter until well mixed, then sprinkle on top of pumpkin. Return to oven to complete baking (10-15 minutes). The pie filling should be set by then.
- Serve chilled and topped with whipped cream.
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Affiliate note: I did include some affiliate links on this page. If you order from Trim Healthy Mama, it won’t cost you any extra, but it will give this stay-at-home mom a bit of commission!
Is the sweet blend super sweet or gentle sweet?
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It’s closer to Super Sweet, but if you use the actual THM Super Sweet, you may need a bit less. The last time I used it, it was a LOT sweeter than I remembered!
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