Makeover Monday ~~ Pumpkin Pie Crisp


It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

I love pumpkin pie, but sometimes I don’t want to go through the process of making a crust. I have made crustless pumpkin pie before and it is all good, but it lacks a little something. When I saw this recipe for Pumpkin Pie Crisp I knew it would solve both problems! This recipe is super simple to put together, super tasty and completely good for you. I hope that you will enjoy this recipe as much as I did! As a side note, the original recipe did not call for any nuts in the topping so this is completely optional, but I think chopped pecans in the topping would have taken this over the edge in yumminess! I have included them in the recipe as an optional addition. If you love nuts, I would highly recommend it!

What you will need:

Pumpkin Pie Crisp ~ THM S

Course Dessert


For Pumpkin Filling

  • 2 15-oz. cans pumpkin purée
  • 1 cup xes sweetener or THM Gentle Sweet
  • 4 large eggs
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon mineral salt
  • 3 teaspoons pure vanilla extract
  • 2/3 cup heavy cream

For Streusel Topping

  • 3/4 cup THM Baking Blend
  • 1/2 cup oat fiber
  • 1/2 cup xes sweetener or THM Gentle Sweet
  • 2 tablespoons THM Super Sweet
  • 2 teaspoons cinnamon
  • 1/2 teaspoon mineral salt
  • 1/2 cup chopped pecans optional
  • 10 tablespoons butter melted


  • Preheat oven to 375°F. Spray a 12-inch cast iron skillet or a 9×13 dish with coconut oil spray. Set aside.
  • In a large bowl, whisk together pumpkin, sweetener, eggs, pumpkin pie spice, salt, and vanilla extract.
  • Whisk in heavy cream until smooth.
  • Pour into prepared skillet and set aside.
  • In a medium bowl, whisk together flours, sweetener, cinnamon,nuts and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
  • Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
  • Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Looking for some Holiday Help?

Look no further! I have a group for you. Registration is now open for this 6-week group coaching course! Click on the picture below for details and to register!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Have you ever considered getting a coach to help you on your journey but you aren’t sure what a coach could do for you? Contact me for a free consultation. I can explain to you how I would help you with no strings attached.

5 thoughts on “Makeover Monday ~~ Pumpkin Pie Crisp”

  1. I can’t wait to make this!!!!
    Can I sub half and half for the heavy cream?
    What is the texture of this? I am so glad it’s not loaded with butter and cream cheese and almond flour. I can’t have those types of recipes or I’ll gain fast!!
    You are awesome!!

    1. You can absolutely sub half n half for the cream. The texture is slightly softer than pumpkin pie filling but very similar.

  2. Apparently I am blind!!
    I found it 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️

Leave a Reply to Kari Bohning Cancel reply