Pumpkin Oatmeal Cookies | THM: E

For having no gluten, no dairy, no eggs, no sugar, and no fat source, these pumpkin oatmeal cookies make an awfully great Trim Healthy Mama E breakfast or snack!

With a texture more like baked oatmeal than a sweet, sugar-y cookie treat, these pumpkin oatmeal cookies are chewy, flavorful, and ridiculously easy to put together! The batter literally takes less than two minutes to stir up as it only consists of oatmeal, pureed pumpkin and flavorings!

Since the only protein source in these pumpkin oatmeal cookies are the oats themselves, it’s best to enjoy them with additional lean protein, like a collagen-infused coffee or tea, a glass of low-fat kefir, or 0% fat Greek yogurt, etc.

Great Lakes Collagen is my favorite brand to use, as it has no flavor and easily dissolves into a mug of hot coffee.

You barely need any ingredients to make these Pumpkin Oatmeal Cookies, and the seven you do need, you probably already have on hand!

This recipe produces about 20 pretty addictive cookies. Try to limit yourself to 3 per serving if you’re eating them for a meal, or enjoy one for dessert after an Ultimate E Sandwich!

Yield: 20 cookies

Pumpkin Oatmeal Cookie | THM: E

Pumpkin Oatmeal Cookie | THM: E

These Pumpkin Oatmeal Cookies make a fantastic THM E breakfast, snack or dessert! You'd never guess they're free of gluten, eggs, sugar, and dairy. No special ingredients.

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 2 1/2 cups old fashioned oats (use GF oats if necessary)
  • 1 cup pumpkin puree
  • 1/4 cup xylitol (OR 2 tbsp Gentle Sweet)
  • 1/2 tsp molasses
  • 1/2 tsp vanilla extract
  • 1/2 tsp pumpkin spice
  • 1/4 tsp mineral salt

Instructions

  1. Preheat oven to 350 F. Lightly grease 2 cookie sheets.
  2. In a large bowl, use your hands to mix all ingredients together. Form into 20 balls and arrange on prepared cookie sheets. Flatten each cookie with the palm of your hand. Bake at 350 for 10-12 minutes. Cool and enjoy!

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that’s easy to make and doesn’t require any special ingredients! A perfect, blood sugar-friendly recipe to add to your Fall repertoire, it’s also a gluten-free THM S.

I took my favorite Trim Healthy Mama-friendly pumpkin muffin recipe and modified it to make two 8″ cakes. The cake layers are wonderfully moist and seasonally spiced without being overpowering.

I used non-stick cake pans to bake my cake layers, but still found it important to line the bottom of the pans with parchment paper to ensure they released properly; don’t miss this step!

The maple-flavored frosting is sweet, smooth, and creamy – you’ll want to eat it with a spoon! If you’ve treated yourself to Trim Healthy Mama’s brand new line of Natural Bursts extracts, this low carb pumpkin cake with maple frosting is the perfect place to try out their maple flavoring!

In fact, you could use 1 teaspoon of their maple extract, and 1 teaspoon of their pecan extract for a slightly different, equally wonderful flavor that compliments the pumpkin spice cakes well.

One of my favorite things about this recipe is that you don’t need any special ingredients to make it. You should be able to find everything for this low carb pumpkin cake with maple frosting at your local grocery store, and if you’re a Trim Healthy Mama, you probably already have everything in your pantry!

Quick tip about the frosting: to completely dissolve your granular sweetener, use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve – it just requires more time to do so than regular granulated cane sugar or icing sugar. You can have frosting with a buttercream consistency using sweeteners like Gentle Sweet or xylitol, but it takes more patience!

This low carb pumpkin cake with maple frosting tastes the best made the day before you need it, but hold off on garnishing with pecans (or walnuts, if you prefer) until right before presenting or serving, as they can lose their “crunch” after sitting in the fridge.

Yield: 16 servings

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

Low-Carb Pumpkin Cake With Maple Frosting | THM: S

This Low-Carb Pumpkin Cake With Maple Frosting is an incredibly impressive dessert that's easy to make and doesn't require any special ingredients! A perfect blood sugar-friendly recipe to add to your Fall repertoire! A gluten-free THM S.

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 35 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup golden flaxseed meal
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp cloves
  • 1 14 oz. can pumpkin puree
  • 2/3 cup xylitol
  • 8 eggs
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • MAPLE FROSTING
  • 1 8 oz. pkg. cream cheese softened
  • 1/4 cup butter, softened
  • 3/4 cup xylitol
  • 1 1/2 tsp maple extract
  • 1/2 cup whipping cream

Instructions

  1. Preheat oven to 350 F. Line the bottom of two 8" bake pans with parchment paper and oil the sides with butter or coconut oil.
  2. In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.
  3. In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Let mixture stand for two minutes before dividing batter evenly between 2 cake pans.
  4. Bake at 350 for 30 minutes, or until a toothpick comes out clean. Cool completely. Run a knife around the edges of the pan, to release the cakes. Carefully peel off the parchment paper.
  5. To make the frosting and filling, beat cream cheese, butter, xylitol, and maple extract together until smooth and light. (See note) In a separate bowl, beat whipping cream until stiff. Fold into cream cheese mixture until smooth. Spread frosting in between layers, around the sides, and on top of the cake.
  6. Optional: Garnish with pecan halves and a sprinkle of cinnamon.

Notes

To completely dissolve your granular sweetener in your frosting, the trick is to use a stand or electric mixer and beat on high speed with the softened cream cheese, butter, and maple extract for 5-10 minutes. It WILL dissolve - it just requires more time than regular or icing sugar.

Gingerbread Pumpkin Roll | THM: S

Y’all have had pumpkin rolls with a cream cheese filling, but have you ever tried a gingerbread roll with a pumpkin filling?!

This Gingerbread Pumpkin Roll takes all the best flavors of Fall and turns it into one magical cake that will leave you (and everyone you serve it to) begging for another slice!

A Trim Healthy Mama-friendly S dessert, this low-carb Gingerbread Pumpkin Roll is completely flourless, making it naturally gluten-free, too.

The whole Gingerbread Pumpkin Roll is made without any special ingredients, making it a frugal, crowd-pleasing option to serve at Thanksgiving, or just because pumpkin anything is amazing any time of the year!

You’ll notice the recipe calls for Gingerbread Spice Mix twice; once for the cake, and once for the Gingerbread Caramel Drizzle. The recipe I’ve included below for the Gingerbread Spice Mix makes more than you’ll need, but you will not regret have leftovers of this blend on hand for other goodies! You can use it instead in any baked good you want to flavor like gingerbread, and even mix it with coffee grounds to make Gingerbread Spice Lattes!

Gingerbread Spice Mix:

Combine all ingredients into a small jar. Shake well to mix. Makes a scant cup.

The Gingerbread Caramel Drizzle adds an extra step to this recipe and is totally optional, but my, oh my, is it worth making! It’s sweet, spicy, sticky, and syrupy….and so pretty drizzled on top of a slice of this Gingerbread Pumpkin Roll! If you have leftovers, you may be tempted to eat it by the spoonful, but if you can manage to save some, it is an amazing drizzle over a whipped cream-topped Pumpkin Spice Latte!

Or, you can use it to drizzle over:

You’re options are unlimited!

Yield: 12 servings

Gingerbread Pumpkin Roll | THM: S

Gingerbread Pumpkin Roll | THM: S

This Gingerbread Pumpkin Roll combines all the best flavors of Fall into one magical cake that's just as easy as it is impressive! A low carb THM S dessert made without any flour or special ingredients.

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

  • GINGERBREAD ROLL:
  • 8 eggs, separated
  • 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
  • 2 tbsp cocoa powder, divided
  • 1/8 tsp mineral salt
  • 1 tsp vanilla extract
  • 2 1/2 tsp Gingerbread Spice Mix*
  • PUMPKIN CHEESECAKE FILLING:
  • 1 8oz pkg. cream cheese softened
  • 1/3 cup canned pumpkin
  • 1/4 cup xylitol (OR use 2 tbsp of Gentle Sweet)
  • 1/4 tsp ground cinnamon
  • GINGERBREAD CARAMEL DRIZZLE
  • 1/4 cup xylitol
  • 1/8 cup water
  • 1/4 tsp molasses
  • pinch of mineral salt
  • 1/4 cup heavy whipping cream
  • 1/2 tsp Gingerbread Spice Mix
  • 1/8 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • *GINGERBREAD SPICE MIX:
  • 1/3 cup ground ginger
  • 1/4 cup ground cinnamon
  • 2 tbsp ground allspice
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of ground black pepper

Instructions

  1. Preheat oven to 350 F. Lightly grease a rimmed cookie sheet or jelly roll pan. Line with parchment paper, grease the top of the paper, and dust with 1 Tbsp cocoa powder. Set aside.
  2. In a large bowl, beat egg yolks, sweetener, cocoa powder, salt, vanilla extract, ginger, cinnamon, and cloves together mixture is thickened and is light brown.
  3. In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into yolk mixture, one-third of the batch at a time, until smooth. Pour into the prepared baking sheet and bake at 350 for 20 minutes.
  4. After the cake has finished baking and has cooled slightly, invert onto a clean tea towel and peel off the top piece of parchment paper. Roll up carefully inside the towel and let it cool while you make the filling.
  5. To make the pumpkin cheesecake filling, beat all the filling ingredients together until smooth. Carefully unroll cake in towel. Spread filling evenly onto cake and roll back up tightly. Set on a serving plate.
  6. To make the Gingerbread Caramel Drizzle, stir sweetener, water, and salt together in a saucepan to combine. Bring to a boil over medium-high heat. Cover and reduce heat for 30 seconds. Pour in cream, spice, and extract. Cook on low for 2 minutes. Remove from heat and vigorously whisk in xanthan gum until thickened to drizzle consistency. (If you find your xanthan gum isn't dissolving completely, pour thickened drizzle through a fine sieve to remove any white clumps.) Cool slightly before drizzling over cake.
  7. *To make the Gingerbread Spice Mix, combine all Gingerbread Spice Mix ingredients in a jar and shake to combine.

Low Carb Pumpkin Spice Latte | THM: FP or S, Keto, GF, DF

This gourmet low carb Pumpkin Spice Latte tastes like something you’d order at a coffee shop in the Fall, but it’s actually an easy Trim Healthy Mama Fuel Pull drink you can make at home without any special ingredients!

Equally easy, is turning this low carb Pumpkin Spice Latte into an S beverage, just by topping it with whipped cream (my favorite way to enjoy it, of course, but unfortunately, dairy has not been kind to me this pregnancy).

I feel like I’ve been swindled when I order something “Pumpkin Spice,” only to discover that it contains no actual pumpkin! Not so with this drink! There’s real pumpkin in this low carb Pumpkin Spice Latte, and it’s soooo good!

You don’t need any special ingredients to whip up this Autumn-flavored drink:

I’ve really been trying to watch my dairy intake lately as it’s been narrowed down as the source of a lot of inflammation and acne for me this pregnancy. So, as amazing as whipped cream is, I’ve been leaving it off when I make this Pumpkin Spice Latte, but thankfully, it still tastes incredible without it!

Without the whipped cream it’s also a Fuel Pull, which means I can enjoy it in any setting!

What do you prefer: whipped cream or no whipped cream?

Yield: 2 servings

Low Carb Pumpkin Spice Latte | THM: FP or S, Keto, GF, DF

Low Carb Pumpkin Spice Latte | THM: FP or S, Keto, GF, DF

This gourmet low carb Pumpkin Spice Latte tastes like something you'd order at a coffee shop in the Fall, but it's an easy THM Fuel Pull drink you make at home without special ingredients! Or, turn it into an S treat, and enjoy it with heaps of whipped cream and a sprinkle of nutmeg on top!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups almond or cashew milk
  • 2 tbsp canned pumpkin
  • 2 tbsp xylitol (OR 1 tbsp Gentle Sweet)
  • 1 tbsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp collagen powder
  • 1/2 cup strong, hot coffee
  • Optional garnish:
  • Whipped Cream
  • Nutmeg or Pumpkin Spice

Instructions

  1. In a small saucepan, combine nut milk, pumpkin, and sweetener. Cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Pour into blender with collagen and coffee; cover and blend until foamy.
  2. Pour into 2 mugs and enjoy immediately. Optional: garnish with whipped cream and a sprinkle of nutmeg or pumpkin spice.

My other favorite warm drink for cooler weather is this Butter Caramel Hot Sip! This is an amazing alternative if you’re not a fan of pumpkin, or don’t want coffee in your drink. It has all the benefit of Bullet Proof Coffee sans the caffeine.

Slow Cooker Pumpkin Spice Oatmeal | THM: E

There’s nothing more wonderful than waking up on a cool Fall morning to a bowl of warm Pumpkin Spice Oatmeal that has been slow-cooked overnight!

I was surprised that our kids loved this Pumpkin Spice Oatmeal as much as I did! Our 2, 3, and 5 year old asked for seconds and the lucky one who called dibs on the leftovers even ate a bowl, cold, later on for her snack!

Nature’s Hollow Sugar-free Maple Syrup

I like this oatmeal without any extra sweetener, but if you prefer (as my kids do!), you can pour on some sugar-free syrup before serving. For a kid-friendly Crossover, you can also sprinkle on a handful of chopped pecans or walnuts too!

I’m a huge fan of pumpkin anything, as you may have noticed. (Who else starts eating pumpkin in August?! I need some moral support here….)

I usually make my own pumpkin spice mixture, but I found this little tin of premixed pumpkin spice from Club House and love it! It’s a bit more expensive than making your own, but the flavor is spot on and handy to have when you’re pressed for time.

One of my favorite things about this Pumpkin Spice Oatmeal recipe is that in addition to being a hearty Trim Healthy Mama E breakfast, it’s also gluten free (be sure to use gluten-free steel cut oats), dairy-free, and extremely frugal!

A cup of steel cut oats expands enough to feed 6 people!

Yield: 6 servings

Pumpkin Spice Oatmeal | THM: E

Pumpkin Spice Oatmeal | THM: E

What better way to celebrate Autumn than with a bowl of warm Pumpkin Spice Oatmeal?! Made in a slow cooker, we love this THM E meal for lunch. Leftovers can be refrigerated and reheated in the microwave or enjoyed cold!

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes

Ingredients

  • 1 15oz. can pumpkin puree
  • 1 cup steel-cut oats
  • 3 tbsp xylitol (OR 1 1/2 tbsp Gentle Sweet)
  • 1/4 tsp molasses
  • 1 1/2 tsp pumpkin spice
  • 1 tsp ground cinnamon
  • 3/4 tsp mineral salt
  • 3 cups of water
  • 1 1/2 cups almond or cashew milk
  • 1 tsp maple extract
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, combine the first six ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on LOW for 5-6 hours, WARM for 8 hours, or until oats are tender, stirring once.

Looking for other Trim Healthy Mama-friendly ways to start your day with Pumpkin?

These low-carb Pumpkin Muffins with Maple Whipped Cream are ah-mazing!! THM S.

This Pumpkin Spice Latte Shake can be made as a Fuel Pull and is full of protein for a filling breakfast!

And of course, starting your day with dessert is always a good way to start. (Scroll to the end of this Layered Pumpkin Dessert recipe for a list of my favorite Trim Healthy Mama Pumpkin desserts!).

Low Carb Pumpkin Muffins With Maple Frosting | THM: S

Oh, pumpkin. How I love you.

You make delicious cheesecakes (little, medium, and big ones), but my latest adoration for you comes in the form of the lightest, moistest, low-carb muffins I have ever eaten. You don’t need any frosting, but the maple topping….this turns you into my favorite Trim Healthy Mama-friendly muffin of all time.

Y’all. If you’ve never baked a low-carb pumpkin muffin before (or any low-carb muffin at all), make this one! You’d think it was made with all-purpose flour, but nope; it’s made with a blend of coconut flour, almond flour, and golden flaxseed meal. (Or, if you have Trim Healthy Mama baking blend on hand, you can use that instead.) These muffins are also gluten-free and dairy-free if you use coconut oil instead of butter and leave off the frosting!

I sweetened these muffins with xylitol, but you can use Gentle Sweet in half the amount. Also, in place of the cinnamon, ginger, nutmeg, and cloves, you can use 1 1/2 teaspoons of pumpkin spice instead.

Yield: 12 servings

Pumpkin Muffins With Maple Frosting | THM: S

Pumpkin Muffins With Maple Frosting | THM: S

These Pumpkin Muffins with Maple Frosting are my ultimate favorite Trim Healthy Mama Fall S snack! They are incredible with or without frosting.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/4 cup golden flaxseed meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/8 tsp cloves
  • 1 cup canned pumpkin
  • 1/3 cup xylitol
  • 4 eggs
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • FROSTING
  • 1 cup whipping cream
  • 1 Tbsp xylitol
  • 1/2 tsp pure maple extract

Instructions

  1. Preheat oven to 350 F. Place liners in a muffin tin.
  2. In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.
  3. In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Let mixture stand for a two minutes before scooping into muffing liners (it will thicken slightly).
  4. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean. Cool completely.
  5. In another bowl, beat frosting ingredients together until stiff peaks form. Pipe onto muffins.

Notes

You can make these muffins dairy-free by using coconut oil instead of butter.

You can use 1 1/2 tsp of pumpkin spice instead of the the other spices.

Substitute 3/4 cup THM Baking Blend for the coconut flour, almond flour, and flaxseed meal, if desired.

Mini Pumpkin Cheesecakes | THM: S

It’s no secret that I’m one of those people. You know, the ones that start drinking PSLs and eating pumpkin everything when they see the first leaf fall to the ground? That’s me. I even posted a round-up of 50+ THM-friendly pumpkin recipes in August, because you can never be too prepared, am I right?

My original pumpkin cheesecake recipe is made frequently this time of year, but it makes a lot, and if you’re the only one eating it, well, it can take 2 weeks to git ‘er done! My goal with this recipe was to keep the same pumpkin cheesecake flavor, but make the cheesecakes in miniature so I could freeze the ones I’m not eating right away. I also wanted to lighten up the dessert; this recipe cuts down the amount of more calorie-dense cream cheese by substituting with lower fat cottage cheese and 0% fat Greek yogurt.

I’m so pleased with how these worked out! The are every bit as creamy as regular cheesecake, and the flavor is on point: mildly spiced with cinnamon and a tiny bit of ginger, cloves and nutmeg (or you could use a teaspoon of pumpkin spice blend instead), and not overwhelmingly pumpkin-y. An instant crust is made by pouring a spoonful of ground pecans in the bottom of each muffin liner before pouring the filling over top, but you could omit the crust entirely, if you want.

A swirl of naturally sweetened whipped cream (I use 1/2 a tablespoon of xylitol to 1 cup of whipping cream), and a dusting of cinnamon pretty these treats up. If you’re feeling adventurous, a teaspoon of maple extract is a delicious addition to the whipped cream garnish!

Yield: 12 servings

Mini Pumpkin Cheesecakes | THM: S

Mini Pumpkin Cheesecakes | THM: S

These individual mini pumpkin cheesecakes are a wonderful THM S dessert (or breakfast!). Easy to pack in lunches, or freeze for later use.

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 1 days 20 hours 15 minutes
Total Time 1 days 21 hours

Ingredients

  • 1/4 cup ground pecans
  • 1 cup 1-2% fat cottage cheese
  • 4 Tbsp xylitol (OR 2 Tbsp Gentle Sweet)
  • 1 8oz. pkg. cream cheese softened
  • 1/4 cup 0% fat Greek yogurt
  • 1/4 tsp xanthan gum
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1/3 cup canned pumpkin
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • GARNISH
  • naturally-sweetened whipped cream
  • cinnamon

Instructions

  1. Preheat oven to 350 F. Place muffin-liners in a muffin tin. Divide ground pecans between each muffin liner (approx. 1/2 Tbsp each).
  2. Add sweetener and cottage cheese to a blender, and blend until smooth. Pour into a large mixing bowl. Beat in cream cheese, yogurt, and xanthan gum. Beat in egg and vanilla extract. Stir in pumpkin and spices until well blended. Pour evenly over ground pecans in each muffin tin.
  3. Bake at 350 F for 20-25 minutes. Cool. Chill for 3 hours. Pipe a swirl of naturally-sweetened whipped cream on top of each cheesecake. Dust with cinnamon.

Notes

Optional: add a little maple flavoring to your whipped cream garnish for wonderful flavor!

Pumpkin Cheesecake with Pecan Crust | THM: S

pumpkin-cheesecake-with-pecan-crust-thm

This is my favorite THM-friendly Pumpkin Cheesecake. The pecan crust is so simple to make and perfectly compliments the thick and creamy, lightly flavored pumpkin spice filling.

Plan ahead though; this cheesecake is best made the day before you need it to allow your sugar substitute to lose its cooling effect or aftertaste.

I’ve been using Lakanto’s Monkfruit 1:1 Sugar Substitute lately though (measures the same as sugar and xylitol), and I find it tastes so incredibly close to regular sugar, that I don’t even wait after baking something with it!

If you want to try some for yourself, use the coupon code: NORTHERNNESTER when you buy something from their online store and save yourself 15%! 

pumpkin-cheesecake-pecan-crust-thm-3

Cooking this cheesecake longer at a lower temperature eliminates the need for a water-bath; it’s about as easy as baked cheesecakes get. If you don’t have pumpkin spice mix on hand, you can make your own, by using the first part of this recipe.

pumpkin-cheesecake-with-pecan-crust

If your cheesecake happens to crack, no one will complain if you disguise the top with a layer of maple-flavored whipped cream and a sprinkle of toasted pecans.

I promise.

If this recipe makes way too much for your liking, here’s another Pumpkin Cheesecake recipe we love that makes only 2 servings.

Looking for something a bit lighter, but equally delicious? 

Not to be bossy or anything, but you’ve totally got to try this Layered Pumpkin Dessert!!

It’s got a graham cracker-like crust, a thin cheesecake layer, topped with a pumpkin chiffon and whipped cream!  

But, let’s get to that recipe you really came here for. You won’t regret this. 😀 

Enjoy! 

Yield: 10 servings

Pumpkin Cheesecake with Pecan Crust | THM: S

Pumpkin Cheesecake with Pecan Crust | THM: S

A very simple to make pecan crust perfectly compliments the thick and creamy pumpkin spice filling of this delicious THM S cheesecake!

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 4 hours 50 minutes
Total Time 6 hours

Ingredients

  • CRUST:
  • 1 1/2 cups pecan pieces
  • 1 Tbsp xylitol
  • 1/2 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 egg white
  • FILLING:
  • 3 8oz.bricks of cream cheese, softened
  • 1/2 cup xylitol
  • 1 cup whipping cream
  • 1 15 oz. can pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 3 eggs
  • GARNISH:
  • 3/4 cup whipping cream
  • 2 Tbsp xylitol
  • 1 tsp maple extract

Instructions

  1. Preheat oven to 350 F.
  2. Pulse pecans, xylitol, and cinnamon in blender or food processor until finely ground. Stir in melted butter and egg white. Press into 9" spring-form pan, going slightly up the sides. Bake for 8-10 minutes. Cool completely.
  3. Reduce oven temperature to 325 F.
  4. Beat cream cheese, xylitol, and cream together until smooth. Stir in pumpkin puree, vanilla, and pumpkin spice until combined. Beat in eggs, one at a time, until just combined. Pour batter over crust.
  5. Bake for 45-50 minutes, until just set. Turn off oven and let cheesecake continue to set for 10 more minutes. Transfer to cooling rack to cool completely. Refrigerate for 4 hours or overnight.
  6. Beat whipping cream, xylitol, and maple extract together until stiff peaks form. Pipe onto the cheesecake. Sprinkle a little cinnamon on top.

Notes

You can sub half the amount of sweetener called for with Gentle Sweet.

Best made the day before.

Superb with maple-flavored whipped cream. To make, beat 2 Tbsp of xylitol with 3/4 cup of whipping cream and 1 tsp of maple extract.

pumpkin-cheesecake-thm


Pumpkin Cheesecake with Maple Whipped Cream & Toasted Pecans For Two | THM S

pumpkin-cheesecake-thm-2

My husband isn’t normally a Pumpkin Spice lover (say what?!), so I was a bit hesitant to have him sample a bite of these cheesecakes and turn up his nose on account of them being too pumpkin-y spicy.

I love Pumpkin Spice. I’d probably even like fried eggs with Pumpkin Spice, so alone, my conclusion that this Pumpkin Cheesecake with Maple Whipped Cream Topping & Toasted Pecans were indeed the very best THM friendly pumpkin dessert I had ever tried, was probably not a sufficient analysis in determining whether the recipe was worth putting up on the blog.

My hypothesis was that if I gave a bite to my Sweetie, his opinion mixed with mine, would probably be equivalent to the average person’s reaction.

So I gave him a taste.

pumpkin-cheesecake-thm-1

This is actually good. Really good. It’s amazing. Can I eat the whole thing?

pumpkin-cheesecake-thm-4

Happy dance.

It wasn’t just me who loved it; a Pumpkin Spice naysayer loved it too. Maybe it was the maple-flavored whipped cream, maybe it was the toasted pecans, maybe it was the whole conglomeration; in any case, this dessert is perfect for an autumn date night.

One for him and one for you.

Yield: 2

Pumpkin Cheesecake with Maple Whipped Cream and Toasted Pecans For Two | THM S

Pumpkin Cheesecake with Maple Whipped Cream and Toasted Pecans For Two | THM S
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 2 hours 10 minutes
Total Time 3 hours

Ingredients

CHEESECAKE:

  • 1/3 cup canned pumpkin
  • 4 oz. cream cheese softened
  • 1/2 tsp pumpkin spice mix
  • 3 Tbsp xylitol
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 Tbsp baking blend (OR 1 tsp golden flaxseed meal, 1 tsp coconut flour, 1 tsp almond flour)

TOPPING:

  • 1/2 cup whipped cream
  • 1 Tbsp xylitol
  • 1/2 tsp maple extract
  • 1/4 cup pecans, coarsely chopped

Instructions

  1. Preheat oven to 350. Prepare a water bath to keep the cheesecakes from cracking by filling a 9x13" baking dish 1/4 of the way with water.
  2. In another bowl, beat together cream cheese, pumpkin, pumpkin spice mix, and sweetener. Beat in egg and vanilla. Add baking blend and mix thoroughly. Pour into two, lightly buttered ramekins or souffle dishes. Set ramekins inside prepared water bath and bake for 30-35 minutes, or until set. Cool. Refrigerate for at least an hour.
  3. For the topping, beat together whipping cream, sweetener, and maple extract. Pipe onto each cooled cheesecake.
  4. Toast pecans by baking them on a cookie sheet for 3-4 minutes at 350. Cool. Sprinkle on top of whipped cream.

Notes

This recipe can easily be tripled and baked in an 8x8 to serve six.

pumpkin-cheesecake-for-2-thm


Pumpkin Spice Latte Shake | THM: FP or S

This Pumpkin Spice Latte Shake…

pumpkin spice latte shake Trim Healthy Mama 2

…is everything that’s nice about Fall in cool, thick, creamy, slimming shake.

pumpkin spice latte trim healthy mama

Trim Healthy Mama friendly (you can keep it a Fuel Pull or turn it into an S by topping with xylitol or stevia-sweetened whipped cream!), and full of protein (without the use of protein powder), this Pumpkin Spice Latte Shake is a filling meal in itself for those end-of-Summer days that are still hot enough for shakes, and colorful enough to be craving all things pumpkin.

Be sure to make the Pumpkin Spice mix first; it will give you enough flavoring to have one of these shakes a day for a whole week if you’re one of those pumpkin-loving people.

(Like me.)

Yield: 1-2 Servings

Pumpkin Spice Latte Shake | THM: FP or S

Pumpkin Spice Latte Shake | THM: FP or S

This Pumpkin Spice Latte Shake is everything that's nice about Fall in a cool, thick, creamy, slimming, Trim Healthy Mama compatible shake that can be a Fuel Pull or an S - your choice!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

PUMPKIN SPICE MIX:

  • 4 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

SHAKE:

  • 4 large ice cubes
  • 2/3 cup cold coffee
  • 2/3 cup unsweetened cashew milk
  • 1/3 cup cottage cheese (fat-free or 1% for FP; 2% or higher fat for S)
  • 4 Tbsp canned pumpkin
  • 3 Tbsp xylitol
  • 1 Tbsp collagen
  • 1 Tbsp heavy cream (optional: use if you'd like a decadent S)
  • 1 scant tsp Pumpkin Spice mix
  • 1 tsp xanthan gum
  • 1/2 tsp caramel extract
  • 1/4 tsp stevia extract

Instructions

  1. Add Pumpkin Spice mix ingredients to a small container, stir to combine, and set aside.
  2. Add shake ingredients to blender and blend for several minutes until smooth, thick, and creamy. Pour into a mason jar or large glass and enjoy immediately!
  3. Optional: Top with naturally sweetened whipped cream to kick it into S territory and take it up a notch!

Notes

Keep this shake a Fuel Pull by using cottage cheese that contains 1% fat or less. It's still incredibly delicious without the cream!

For a richer, S shake, feel free to use full-fat cottage cheese, heavy cream, and a whipped cream topping.

pumpkin spice latte shake trim healthy mama