All posts by cbingler

Three Cheese Chicken Bake (THM~S)

Three kinds of cheese….

Chicken…..

Healthy….

What better meal could you ask for? My original recipe called for penne pasta, but I had a spaghetti squash and spinach that needed to be used, so I had a light bulb moment and created this super dish! Sorry, no pictures yet because all I could get was a not-so-flattering picture of the little bit of leftovers we had. Didn’t think that would look super appetizing on my blog!

 


Three Cheese Chicken Bake

1 large spaghetti squash or 2 small ones (cooked but not overcooked)

(Alternatively, you could use a box of cooked Dreamfield’s pasta if you choose.)

1 package fresh spinach leaves

1 lb boneless skinless chicken breasts, cut into bite-sized pieces

2 tsp basil leaves

1  jar (about 26 ounce) spaghetti sauce (as low sugar as possible)

1 can (14 oz) diced tomatoes, drained

4 oz cream cheese (1/3 fat works well)

2 cups shredded Mozzarella cheese, divided

1/4 cup grated Parmesan cheese

 

Heat oven to 375°F. Cook spaghetti squash or pasta until done.

Cook chicken and basil in a large skillet on medium-high for 3 minutes. Add spaghetti squash and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in cream cheese until melted. Add spinach and cook for about a minute more until the spinach leaves are beginning to wilt.

Add drained pasta or spaghetti squash to the chicken mixture and stir in along with 1 cup mozzarella cheese. Spoon into 9×13 baking dish.

Bake 20 minutes until bubbly. Sprinkle with remaining mozzarella cheese and parmesan cheese. Bake until cheese is melted and browning.

Serves about 8.

Lemon Blueberry Cheesecake Cake (THM~S)

lemon-blueberry-cheesecake-cake

Well. Lemon blueberry cake is good. And cheesecake is good. What happens if you put them together? You get something absolutely amazing! I took this cheesecake to a gathering of some of the most harsh critics- my peers. (JUST KIDDING ABOUT THE HARSH PART! You ladies are such amazing and loving and positive people!) I couldn’t leave the house without promising to post the recipe as soon as I possibly could, so here it is!

I must apologize now for the not-so-great photo. I just LOVE the desserts I make, and I love to share them with people. So, every time I make something amazing and blog-worthy, I don’t think to take a pretty picture until either it looks like this already or it’s all gone and nothing left to take a picture of. Next time I make this, maybe I’ll remember to stage a better picture with a slice! (And notice, too, that this one doesn’t have the glaze on it. My recipe calls for a glaze, but I ran out of cream cheese. Nobody noticed that it didn’t have a glaze though!)

(Downloadable/Printable PDF- click HERE.)


Lemon Blueberry Cheesecake Cake

Cheesecake Ingredients:

  • 8 oz cream cheese, room temperature
  • 2 tablespoons THM Super Sweet Blend or Pyure sweetener (1/4 cup THM Gentle Sweet or equivalent)
  • 1/3 cup sour cream or Greek yogurt
  • 1 large egg
  • 2 tablespoons lemon juice 

Cake Ingredients:

  • ¼ cup lemon juice (juice from 1 lemon)
  • 1 cup unsweetened plain or vanilla almond/cashew/coconut milk
  • ½ cup butter, softened to room temperature
  • ¼ cup THM Super Sweet Blend or Pyure sweetener (½ cup THM Gentle Sweet or  equivalent)
  • 2 large eggs
  • 1 tablespoon lemon zest (or a few drops lemon essential oil)
  • 1 ¼ cup THM baking blend (or homemade equivalent)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup blueberries (divided)

Cream Cheese Glaze (optional)

  • ½ cup cream cheese, room temperature (4 oz)
  • 3 tablespoons THM Super Sweet Blend  or Pyure sweetener (ground in a coffee grinder to powdered consistency) (1/3 cup THM Gentle Sweet or equivalent)
  • 2-3 tablespoons fresh squeezed lemon juice
  • Extra water or unsweetened almond milk used to thin to desired consistency
  • Optional lemon essential oil

Cheesecake Instructions:

  1. Beat cream cheese until smooth. Add sweetener and beat until fully incorporated and smooth. Scrape sides of bowl several times.
  2. Add egg and mix on lowest speed possible until fully incorporated. (You don’t want any lumps!)
  3. Add sour cream or Greek yogurt and lemon juice and mix until smooth.
  4. Set aside.

Cake Instructions:

  1. Beat butter and sweetener until light and creamy. Beat in eggs (one at a time) and zest or essential oil until fully incorporated. (May appear grainy, but that’s ok at this point. It will mix together well in the end.)
  2. Mix the dry ingredients in a separate bowl, then alternate adding the dry ingredients with the almond milk and lemon juice. Keep mixing until well incorporated. May need to add up to ¼ cup extra almond milk if the mixture is too thick.
  3. Gently stir in ¾ cup of blueberries.

Assembly Instructions:

  1. Preheat oven to 325 F. Line the bottom of an 8 or 9 inch springform pan with parchment paper, then spray bottom and sides with coconut oil cooking spray (or use coconut oil or butter to grease pan.
  2. Evenly pour/spread half of the cake batter into the prepared pan. Pour 1/3 of the cheesecake mixture over the blueberry cake layer (don’t swirl it). Pour the remaining cake batter over the cheesecake (although you may need to spoon it on and spread it gently if it’s too thick at this point), then pour the remaining 2/3 of the cheesecake mixture on top. Top with the remaining ¼ cup blueberries.
  3. Bake for 60 minutes (the middle will still be a bit jiggly), then turn oven off. (Check at 30-45 minutes, and if the top of the cheesecake is getting brown, place a layer of foil loosely over the top of the cheesecake.) Leave in the oven (with the oven turned off) for another hour, then cover and refrigerate for at least 6 hours, or overnight.

Glaze Instructions:

  1. Beat cream cheese and sweetener until smooth, then add lemon juice slowly until it is a spreadable consistency.
  2. Once cake has chilled, remove from pan onto a serving dish. Pour the glaze evenly over the top and allow to drizzle down the sides of the cake. Top with extra blueberries, if desired.

    (Downloadable/Printable PDF- click HERE.)

Skinny Elf No-Bake Cheesecake- (THM ~ S)

20160331_155626Remember those no-bake cheesecake recipes you could find on the bottom of those Keebler graham cracker crust lids? Well, that cheesecake was hands down my favorite dessert growing up. I LOVED it! I always asked for it for my birthday. Once I became Type 1 diabetic, though, I didn’t make it nearly as often, but I would still indulge every once in a while. I got to thinking this spring, though. I bet I could come up with a GREAT THM version of it! My first attempt tasted great, but it didn’t really slice and really needed a spoon to eat, so I consulted with my gelatin experts (ha!) and made a second version with gelatin. Bingo! I got the great taste from the cheesecake, and the gelatin helped it to set up nicely.

Here are some ideas and suggestions- You can use an 8-inch springform pan with a half recipe of crust and one full recipe of filling to make a small cheesecake that is shaped like a cheesecake. You can also make a full recipe of crust, double this recipe for filling, and use a 10-inch springform pan to make a large cheesecake.


 

Skinny Elf No-Bake Cheesecake- (THM ~ S)

1 full recipe of the Simple Simon Almond Pressed Crust (THM Cookbook p. 323)

(Or, you can make a similar pie crust of your own. Pinterest has plenty of options!)

1 (8 oz) package of room-temperature cream cheese (full fat or reduced fat works)

2 Tbsp THM Super Sweet Blend (or Pyure)

2 t vanilla

1 cup sour cream

1 cup heavy whipping cream

1/4 cup very hot (not boiling) water

1 Tbsp THM Just Gelatin (or 1 package of Knox unflavored gelatin)

optional toppings: Handy Chocolate Syrup (THM Cookbook p. 479), berries of your choice, caramel sauce of your choice (again, Pinterest is great for this!), nuts… (you get the idea!)

 

Directions:

  1. Make your pie crust and press it into the bottom of a large pie pan. I suggest a 9-inch pan, or a deep dish pan if possible! This filling makes a LOT!
  2. Beat heavy cream with a whisk or mixer until it is whipped cream, then set it in the fridge.
  3. Dissolve gelatin in hot water, then set aside to cool slightly. (I used my Ninja single-serve blender cup to do this really quickly.)
  4. In your mixer bowl, beat the cream cheese until smooth and gradually add the sweetener.
  5. Blend in sour cream, dissolved gelatin, and vanilla thoroughly. Fold in whipped cream, blending well.
  6. Spoon into crust and chill until set, at least 4 hours.
  7. Garnish with desired toppings.

 


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!

Chocolate Cappuccino Cheesecake- (THM~S)

So, who doesn’t love an amazing chocolate cheesecake? Throw in a bit of coffee flavor, too, top with whipped cream and you have yourself a chocolate cheesecake to make your eyes roll back in your head! Thank goodness this one is low carb- but still healthy!


Chocolate Cappuccino Cheesecake

Crust:
     1/4 cup butter
1/4 cup almond meal
1 oz. unsweetened chocolate, chopped
2 T cocoa powder
pinch salt
1 large egg
3 Tablespoons THM Super Sweet Blend  (or Pyure organic stevia)
1/4 tsp vanilla

Cheesecake:
     3 (8 oz) packages cream cheese, softened
1/3 cup THM Super Sweet Blend (or Pyure organic stevia)
3 eggs
8 (1 oz) squares unsweetened or 85% dark chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 tsp salt
2 tsp instant coffee granules dissolved in 1/4 cup water
1/4 cup coffee flavored liqueur (such as Kahlua)- optional
2 tsp vanilla extract

  1. Preheat oven to 325 F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
  2. In a microwave safe bowl or glass measuring cup, melt butter and 1 oz chocolate together in the microwave in 30 second increments. Whisk until smooth. (Alternatively, you can melt them together over low heat in a small saucepan.)
  3. In a small bowl, whisk together almond flour, cocoa powder, and salt.
  4. In a large bowl, beat eggs, 3 Tbs Super Sweet Blend, and vanilla until smooth. Mix in almond flour mixture, then butter/chocolate mixture until smooth.
  5. Spread evenly over bottom of prepared pan. Bake for 10 minutes. Let cool 10-15 minutes.
  6. Change oven temperature to 350 degrees.
  7. To make the crust: in a medium sized bowl, beat the softened cream cheese until smooth. Gradually add the 1/3 cup Super Sweet Blend, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  8. Melt the 8 ounces chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water. Stir until smooth.
  9. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat on low until smooth. Pour mixture onto crust.
  10. Bake in the center of oven at 350 degrees for 45 minutes, then turn oven off. Center will be soft but will firm up when chilled. Do not overbake. Leave cake in oven with the heat turned off for 1 hour more. Remove cake from oven and refrigerate overnight.
  11. Serve with sweetened whipped cream.

 

 


Affiliate note: I did include some affiliate links on this page. If you order from any of my links, it won’t cost you any extra, but it will give this stay-at-home mom a bit of commission!

 

Chicken Taco Soup- THM- 4 Ways

Well, last weekend was the Superbowl, and what better way to feed my guests than to serve chicken tacos? So, I cooked up about 6 pounds of chicken taco meat (see my recipe for Chicken Taco Seasoning), and they ate and ate and ate. But I still had a LOT of leftover chicken taco meat! My husband took leftovers for lunch (with sour cream and cheese and tomatoes) for a couple of days, and I asked him to leave enough for me to make another meal out of what was left. This is what I came up with!

So, my title says “THM- 4 Ways.” Here are the possibilities-

S- Don’t put in the rice and beans. Your soup by itself will probably be a bit plain (hey, it’s basically chicken, broth, seasoning, and tomatoes at that point), but you can really jazz it up with healthy fats like shredded cheese, sour cream, and diced avocadoes.

S-Helper- Add your 2 cans of beans, but leave out the rice. Then you can add all the yummy stuff to the top like a regular S.

E- Add rice and beans. Don’t add the cheese or avocados, and replace the sour cream with fat free Greek yogurt. If you need a bit of a “cheesy” flair, you can cut up a wedge of laughing cow cheese.

Crossover- Add the rice and beans, plus all the S toppings.


Chicken Taco Soup

2 pounds of chicken taco meat (pre-cooked and pre-seasoned is fine, OR- you can just add raw chicken to your broth, plus about 3 tablespoons of chicken taco seasoning and cook the chicken in the broth, then shred at the end)

4 cups chicken broth

2 cans of diced tomatoes (you could replace one of them with Rotel if you want)

2 cups pre-cooked brown rice or 1/2 cup dry brown rice

2 cans drained black beans

2 tsp salt (or to taste)

toppings, such as shredded cheese, avocados, plain Greek yogurt, sour cream, etc.

Throw chicken, chicken broth, diced tomatoes, and seasonings into a pot on the stove, and bring to a boil. If you are needing to cook your chicken, cook until chicken is done, then shred and return it to the pan. Add your dry brown rice and simmer until rice is done (about 50 minutes). If you are using pre-cooked rice, add the rice and beans and simmer for 10-15 minutes, just long enough for the flavors to mix together well.

Serve with whatever toppings you like. My hubby adds a green tabasco sauce to add extra flavor and a bit of heat to his, too.

Chicken Taco Seasoning

We love chicken tacos at our house! Regular old chicken tacos, baked chicken enchiladas, chicken taco salad, and the newest addition- chicken taco soup! I love the flavor of the chicken from Moe’s, so I went on a quest to find a great recipe. Well, I did find one a few years ago, and I’ve been using it ever since. I’m not claiming this exact combination to be “my” recipe, since I didn’t come up with it. In fact, in my chicken taco soup recipe, I would have linked to the original blog with this recipe, but it’s not there anymore.

So, I’ll give two different varieties of this. Well, really the proportions are the same. I’ll give you the original single-serve version, and the quadrupled version that I make and keep on hand. Since I make the quadrupled version, I will say that generally I use 1 tablespoon of this seasoning mix per chicken breast that I am cooking. If you like it spicier, you could double that. With the single serve, it’s about right for 3 chicken breasts.

You can do your chicken taco meat in the crock pot if you add a bit of water (I usually do 1/4-1/3 cup per chicken breast). Add your seasoning, and cook until they are done enough to be shredded. (Suggestion is 4-5 hours on high, 6-8 hours on low.) I usually forget to thaw mine out (oops!), so I throw them in frozen on high about noon, and by dinner it’s done. And if I completely forget that we’re having chicken tacos for dinner that night, I just cook them covered on the stove until they are done. Just be careful that the water doesn’t boil off, or you’ll end up with blackened chicken taco meat. (Trust me. It’s not a pretty smell.)

 


Chicken Taco Seasoning

Single serve:

3 tsp chili powder

2 1/2 tsp paprika

2 1/4 tsp cumin

1 1/4 tsp onion powder

1/4 tsp garlic powder

Dash of cayenne (red) pepper

 

Quadruple:

4 tablespoons (1/4 cup) chili powder

3 tablespoons plus 1 tsp paprika

3 tablespoons cumin

1 tablespoon, plus 2 tsp onion powder

1 tsp garlic powder

1/4 tsp cayenne pepper

 

Mix well and use immediately or store.

Creamy Cheeseburger Soup- (THM ~ S)

Oh, my, yumminess! You know those days when you have a few ingredients in the house and you think, “That would make a great soup”? Well, yesterday was one of those days. I asked around for a favorite cheeseburger soup recipe, but ended up just doing it myself. And as I cooked and tasted, I KNEW it was going to be a blog-worthy recipe, so I wrote down ingredients as I went. And MAN! It was a big hit! Everyone loved it! My 10 year old son said that it needed less cauliflower, but my 5 year old daughter piped up and said, “No! That’s my favorite part!” So I guess the amount of cauliflower is just right.

So, what makes this recipe great? Lots of heavy cream? Nope! Lots of cheese? Nope! I could have put lots of cream and lots of cheese in and it would still be a THM-S (full of healthy fats and low in carbs, for those of you who aren’t familiar with the THM labels for foods), but it would have added a LOT more calories. And really, truly, as I cooked and tasted, it just didn’t need the cream and extra cheese! Plus, there are no special ingredients (unless you count the nutritional yeast in the trim bouillon mix as a special ingredient, and it’s optional anyway). Read on for the recipe! (And you can pin it here.)


Cheeseburger Soup- THM “S”

 

2 lb ground beef (doesn’t matter if it’s lean- I used 81/19 and drained and rinsed)

1 onion, diced

1 stick (1/2 cup) butter

1 8-oz block of cream cheese

6 cups of chicken broth (OR- I was out of chicken broth, so I made my own! How? I used 6 cups of water and added in 1/4 cup of the Trim Bouillon Seasoning mix found on p. 491 of the Trim Healthy Mama cookbook. That’s what gave this a nice yellow color!)

2 pounds of cauliflower, divided

2 1/2 tsp salt

1 tsp onion powder

1 tsp liquid smoke

1/2 tsp garlic powder

1/2 tsp black pepper

8 ounces of grated cheese (for topping)

other desired cheeseburger toppings, such as pickles, diced tomatoes, sliced raw onions, or bacon crumbles

 

In one pan, brown the ground beef and diced onions, then drain off the fat and rinse. In your soup pot (I used an 8-quart pot) melt the butter and cream cheese and mix until smooth. Add broth or water/bouillon mix and mix with an immersion blender (or just heat the mixture a bit and blend it in your blender pitcher). Add 1 pound of cauliflower and cook until it’s soft, then blend again until smooth. (Again, I used my immersion blender, but you could scoop out the cauliflower and a bit of broth and blend it in your blender pitcher. It’s just more steps and more dishes that way.) Return to heat, and add ground beef crumbles and onions and your spices and liquid smoke seasoning. Simmer for 15-30 minutes, then add the other pound of cauliflower. Cook long enough for the cauliflower to get tender.

Serve with grated cheese on top. (I actually looked on Pinterest later and there are other cheeseburger soup recipes that top theirs with things like onion slices, diced fresh tomatoes, and even pickles! I’m not a fan of either pickles or raw onions, but I can see how that would make it taste even more like a cheeseburger! You could even add some bacon to it, too, if you wanted to!)

 

 

 

*Affiliate note: If you are interested in checking out the Trim Healthy Mama Plan book or the Trim Healthy Mama Cookbook, consider purchasing through my affiliate links! You can also shop the Trim Healthy Mama store for the original book and lots of other specialty ingredients using my affiliate link, too. It won’t cost you any extra, but it does give this homeschooling mama a bit of extra income. Thanks!

Hot Spinach Dip- No special ingredients! (THM-S)

I have been making a variation of this dip for a while now, and the original recipe isn’t available online anymore, so I figured I would go ahead and type up the recipe the way I make it. I have been making this dip since long before beginning Trim Healthy Mama, so I was delighted to find out that it was completely on plan already- I just had to adjust what I used to dip in them. Instead of using pita chips or Ritz crackers, I love to crisp up some Joseph’s lavash bread in the oven.


 

Hot Spinach Dip- No Special Ingredients

8 ounce package cream cheese, softened

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

10 ounces of spinach (I use fresh, but it works to use frozen spinach that has been thawed and squeezed of all excess water)

1 cup shredded mozzarella cheese, or another Italian blend of shredded cheese

Put cream cheese, mayonnaise, and Parmesan cheese in a food processor and blend until well mixed. If using fresh spinach, add to the mix in batches or you may end up with too much to blend if you have a smaller food processor. Blend in half the mozzarella cheese.

Spread the mixture into a glass pie pan (or similar sized glass container). Sprinkle the remaining mozzarella on top. Microwave for 4-5 minutes until bubbly. If preferred, this could be baked in a moderate oven (350-ish) for 20 minutes or so, also until bubbly.

Serve with your choice of on-plan chips, such as homemade lavash chips, or vegetables such as celery sticks or cucumber slices.

Perfect Pumpkin Cheesecake- THM (S)

pumpkin cheesecake

Pumpkin cheesecake has become a staple in my house in the fall, especially around Thanksgiving. What a lot of folks don’t realize is just how easy it is to make cheesecake! How easy is it? Well, I have a friend who doesn’t know how to cook. Really, she doesn’t know how to cook. I taught her how to cook eggs without burning them. She has a son who is 18. Well, she wanted to surprise her mother with a pumpkin cheesecake for Thanksgiving, so she came to my house and I walked her through making this cheesecake, and it turned out lovely! I’ll try to give clear enough directions to make it easy enough for anyone to be successful with this cheesecake!


Perfect Pumpkin Cheesecake

     Pecan Crust:

1 1/3 cup pecans

2 Tbsp almond flour/meal

1/4 cup butter

pinch cinnamon

1 tsp THM Super Sweet Blend (or Pyure organic stevia mix– cheaper at WalMart than Amazon, though. But this is what I use.)

  1. Put pecans in food processor and process until they are finely ground. Add the rest of the ingredients and process until it is well combined.
  2. Prepare a 9 or 10 inch cheesecake/springform pan by lining the bottom with parchment paper and spraying with coconut oil spray.
  3. Press crust mixture into the bottom of pan and bake at 350 degrees for 8 minutes. Set it aside to cool.

(OPTIONAL CRUST IDEA IF YOU DON’T LIKE OR ARE ALLERGIC TO PECANS: Follow the directions for the shortbread-type of crust in this recipe.)

     Filling:

24 ounces cream cheese (room temperature)

1/3 cup THM Super Sweet Blend (or Pyure organic stevia mix)

5 large eggs

1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling)

1 cup sour cream

1 1/2 tablespoons of THM brown sugar (or extra 1 tablespoon sweet blend plus 1/4 tsp blackstrap molasses)

1 tsp vanilla

3/4 tsp cinnamon

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp glucomannan

  1. Beat all of your cream cheese until it is creamy. Add the sweetener and beat until it is all well incorporated.
  2. Add your eggs one at a time, mixing well on low until each egg is well incorporated. Scrape the bowl after each egg as well. (At this point you want to keep the batter as smooth and creamy and free of air bubbles as possible.)
  3. Add the pumpkin and sour cream and mix well on low (scraping the bowl well a couple of times.
  4. Add the spices and mix again.
  5. While the mixer is running, very slowly add the glucomannan (sprinkle a little at a time on top) and run the mixer for another minute on low.
  6. Very gently pour your cheesecake batter on top of your crust.
  7. On the bottom rack of your oven, place a 9×13 baking dish and fill with boiling (or almost boiling water). This will keep your oven nice and moist while your cheecake is baking.
  8. Bake at 350 for 10 minutes, then reduce temperature to 300 and bake for another 40 minutes.
  9. Turn your oven off and let sit for another hour (don’t open the oven!).
  10. After the cooling hour, take your cheesecake out of the oven, wrap in plastic wrap, and cool in the refrigerator (at least overnight, but it can be made two or three days ahead of time and still be just perfect!).

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!

Pumpkin Pie Squares- THM “S”

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!