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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 9x13 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.