Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free
Pumpkin season is upon us but for those that LOVE pumpkin that’s every season. I have to be honest, I am not one of those crazy pumpkin people. Believe it or not I have NEVER tried pumpkin pie…. I know, I know that’s insane but it’s the truth.
I tried being fancy last year and tried a pumpkin latte and it was a MAJOR fail – I’m not sure if you I didn’t know how to properly make one but it was not great. I would hate to order one at a shop and not like it, it would be a waste of money. I will give it another go this year.
There are a few pumpkin desserts that I do love. I love pumpkin roll, Cheesecake Pumpkin Cupcakes, Double Dark Chocolate Pumpkin Muffins and this Pumpkin Delight.
Each layer of this dessert are amazing on their own but you take of bite of them together and they are bomb! The crust (bottom layer) is phenomenal and could be used for cheesecake or any dessert that requires a crust.
If you don’t have baking blend (low carb ‘flour’) you can substitute almond flour, you will need to up your butter by one tablespoon.
Pecan meal is ground pecans, I do this in the food processor – it’s super quick. If you do not have pecans walnuts are a great substitute.
Okay! Lets get to the recipe. This dessert is best once it’s fully chilled, overnight really. Allowing it to sit in the fridge overnight gives each layera chance to fully set, you don’t want to be eating a mushy dessert.
You are going to start from the bottom up. Crust – Bottom Layer. Cream cheese pumpkin center – Second Layer. Pumpkin whipped cream – Top Layer.
Ingredients for Bottom Layer
- 1/4 cup pecan meal
- 6 tbsp almond flour
- 6 tbsp baking blend
- 4 tsp pyure
- 3 tbsp butter, melted
Instructions for Bottom Layer
1. Line an 8×8 inch pan with parchment paper. Pre heat oven to 350.
2. Add all ingredients to a bowl of a food processor and blend until all ingredients come together. Press the crumb into the pan.
3. Bake for 15-17 minutes or until the crust is golden in color. Allow the crust to fully cool before moving to the next layer.
Ingredients for Second Layer
- 5 oz cream cheese
- 4 tsp pyure
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 cup canned pumpkin
- 2 tsp unflavored gelatin
- 4 tsp cold water
Instructions for Second Layer
1. Add water to a small bowl and sprinkle gelatin over the water. Allow it to sit for 5 minutes.
2. In a bowl of a stand mixer beat the cream cheese, pyure, vanilla and cinnamon until smooth.
3. Microwave the gelatin for 5-8 seconds (just until it turns liquid). To the cream cheese add pumpkin and slowly add the gelatin. Mix on high until fully combined. Spread over the cooled crust.
Refrigerate while working on the next layer.
Ingredients for the Top Layer
- 3/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 tsp pyure
- 2 tbsp canned pumpkin
- chopped pecans, optional
Instructions for Top Layer
- Add heavy cream, vanilla extract and pyure to a bowl of a stand mixer and whipped until stiff peaks form. Add pumpkin and mix on low until the pumpkin is well mixed in. Spread over the second layer and chill in the refrigerator, best over night. You can enjoy it as is or top it with chopped pecans.
If you make this recipe or any of my recipes please leave a review here, thank you!
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Pumpkin Delight (Low Carb)
Ingredients
Ingredients for Bottom Layer
- 1/4 cup pecan meal
- 6 tbsp almond flour
- 6 tbsp baking blend
- 4 tsp pyure
- 3 tbsp butter, melted
Ingredients for Second Layer
- 5 oz cream cheese
- 4 tsp pyure
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 cup canned pumpkin
- 2 tsp unflavored gelatin
- 4 tsp cold water
Ingredients for the Top Layer
- 3/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 tsp pyure
- 2 tbsp canned pumpkin
- chopped pecans, optional
Instructions
- Instructions for Bottom Layer
- Line an 8×8 inch pan with parchment paper. Pre heat oven to 350.
- Add all ingredients to a bowl of a food processor and blend until all ingredients come together. Press the crumb into the pan.
- Bake for 15-17 minutes or until the crust is golden in color. Allow the crust to fully cool before moving to the next layer.
Instructions for Second Layer
- Add water to a small bowl and sprinkle gelatin over the water. Allow it to sit for 5 minutes.
- In a bowl of a stand mixer beat the cream cheese, pyure, vanilla and cinnamon until smooth.
- Microwave the gelatin for 5-8 seconds (just until it turns liquid). To the cream cheese add pumpkin and slowly add the gelatin. Mix on high until fully combined. Spread over the cooled crust.
- Refrigerate while working on the next layer.
Instructions for Top Layer
- Add heavy cream, vanilla extract and pyure to a bowl of a stand mixer and whipped until stiff peaks form. Add pumpkin and mix on low until the pumpkin is well mixed in. Spread over the second layer and chill in the refrigerator, best over night. You can enjoy it as is or top it with chopped pecans.
Super good dessert. Definitely worth making!
I am going to try this tonight. I dont have Pecan meal. I have the THM baking blend, Oat flour, Almond flour and Coconut flour. Anything I can sub with? Please?
Hi. Any ground up nuts will work.
My family loved this “pumpkin pie” (as they were calling it)! I am especially thankful the crust layer was actually crunchy and didn’t have the typical almond flour or baking blend feel. I will definitely be using this crust for my next cheesecake or lemon bar! Next time I’m going to add a little more sweetener (I used monkfruit). And if you don’t fully read the recipe and add the pumpkin to the heavy whipping cream before you’ve made it into whipped cream, it will still turn out delicious!
What THM product can be substituted for the pyure sweetener?
What exactly is the baking blend?
Hi. Here is the recipe I use to make my baking blend https://chrissybenoitinlove.com/index.php/2015/10/22/baking-blend/
What if you don’t have a stand mixer?
You can use any mixer you have
My stand mixer was almost too big – it was hard to get the bottom of the bowl. I personally would us a hand mixer next time 🙂