Amazing No Bake Pumpkin Pie- Low Carb ad Trim Healthy Mama S

This no bake pumpkin pie is absolutely amazing! And it works in a low carb or trim healthy mama way of eating.

If you love pumpkin, you need to make this pie. I love fall and pretty much all of the flavors that come with it. This no bake pumpkin pie fits everything I needed it to in one bite. I kept seeing no bake pumpkin pies on my feed and thought about trying one, but every single one had something off plan in it. So I decided to make up my own recipe.

This no bake pumpkin pie is creamy and uses basic ingredients.

Most of the time you can go to Aldi and get the ingredients to make my recipes. This one has a couple that will require a Walmart, or similar grocery store. This recipe is so simple to make and the result is a perfect fluffy pie.

This is the perfect pumpkin dessert recipe to make that doesn’t heat up your house (hello people in the south!). This recipe is copied from one that uses coolwhip and jello pudding. You do have to bloom gelatin, but it is super easy to do!

So, I cheated on the pie crust.

I used a pecan pie crust from the crust section at Walmart. You can easily make your own. I would make a simple almond flour pie crust with cinnamon added to it. You can use my pie crust I used for my mini cheesecakes. I don’t know if the crust is completely on plan or not. The numbers work but sometimes the ingredients don’t. Use whatever you are comfortable with. I went for convenience with this crust.

https://youtu.be/Qdad645LYpg

Here is my latest meal prep video. At the end I talk about the pie. You can fast-forward until that part.

Here is a link to the caramel sauce I used to top the pie with. That is not necessary, but just in case you want to be a little extra.

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No Bake Pumpkin Pie

Ingredients

• 1 C Heavy Cream
• 1/4 C Powdered Sweetener that Measures like Sugar I used Swerve
• 1 t Vanilla
• 1/4 t Xanthan Gum
• 8 oz Cream Cheese, softened
• 1/2 C Powdered Sweetener, same as above
• 1 t Vanilla
• 15 oz Can of Pumpkin, just plain pumpkin not the pie filling
• 1 1/2 t Pumpkin Pie Spice
• 2 T Cool Water
• 1 T Gelatin, I used the THM version but you can use a package of Knox
• 2 T Hot Water

Instructions

• In a mixing bowl beat your heavy cream until it becomes thick. Once thick add in your vanilla and xanthan gum. Continue beating until it is very thick.
  
• While the cream is being whipped, put your 2 tablespoons of cool water in a bowl (I used my measuring cup I measured the heavy cream in). Add the gelatin and stir. Let sit for a few minutes.
  
• Once the cream is whipped, scrape into a bowl.
  
• Add your softened cream cheese to the same bowl. No need to clean it. Beat it until it is smooth. You don't any lumps. You won't be able to get them out later.
  
• Add your spices, sweetener, vanilla, and pumpkin to the cream cheese.
  
• Beat until combined. While you are mixing add 2 tablespoons of hot water to the gelatin. Mix for a few seconds. Add the gelatin mixture to the pumpkin mixture.
  
• Add the whipped cream to the pumpkin mixture.
  
• You can carefully fold the cream into the pumpkin mixture. What I did was use the same paddle attachment and did slow pulses until it was combined. Taste the filling and see if you need more sweetener. I added 2 more tablespoons of the powdered swerve. Be careful so you don't get that cooling affect.
  
• This is the pie crust I used this time.
  
• Pour your pie mixture into the pie crust. Refrigerate until ready to serve.
  
• I topped mine with homemade caramel sauce and canned whipped cream.