gluten-free recipes, pie, pumpkin, sugar-free recipes

Gluten and Sugar-Free Pumpkin Pie

When I went gluten and sugar-free I thought I’d never be able to have pumpkin pie again. I was DEVASTATED! Pumpkin pie is the ultimate Thanksgiving desert, everyone knows that! So when I realized I can make this gluten and sugar-free pumpkin pie, I was ecstatic!

sugar-gluten free pumpkin pie

MMMmmmm, so good!

Gluten/Sugar-Free Pumpkin Pie (Click HERE to print recipe)


  • 2 (12 oz.) cans evaporated milk
  • 1 t. salt
  • 2 t. cinnamon
  • 1 t. ginger
  • 1/2 t. cloves
  • 4 large eggs
  • 1 (29 oz.) can pure pumpkin (NOT pumpkin pie mix)
  • 1 3/4 c. Splenda® (or granulated sweetener of choice, adjust amount as needed)


  1. Preheat oven to 375º F. Spray a 9×13 baking pan with non-stick cooking spray.
  2. Pour milk into large bowl, followed by salt and spices; allow to sit for several minutes.
  3. Add eggs, pumpkin and sweetener.
  4. Stir to mix everything together well.
  5. Allow to sit a few minutes.
  6. Pour into prepared baking dish.
  7. Bake for 1h 10m or until set and starting to brown on top.
  8. Serve with Whipped Topping.

This gluten and sugar-free pumpkin pie is so good, you’ll never miss the crust or the sugar! The best part…you can eat it and not feel guilty! Well, that’s second best, the very best is you can eat it and not get sick!!

Live, laugh, love and EAT what you love!  xoxo

donuts, gluten-free recipes, pumpkin, S recipes, sugar-free recipes, thm, thm friendly, trim healthy mama

Pumpkin Poppers W/Cinnamon Brown Sugar Dip

Y’all know my love of all thinks pumpkin, right? Well I have found yet another! Hubby came home this morning with a cake pop/donut hole maker! Yay! I have been wanting a donut maker for a while now. I saw one on an online yard sale site the other day and it was a great deal but the guy selling it was kind of yanking my chain a bit and my husband wasn’t going to play his game. So he went and bought me one of my very own from the store.  Gosh, I love that man. So, of course the first thing I made was these Pumpkin Poppers. pumpkin poppers

Pumpkin Poppers W/ Cinnamon Brown Sugar Dip (Click HERE to print recipe)

Get This:

  • 1 1/2 c. almond flour
  • 1/2 c. oat flour (process old fashion oats in food processor til fine)
  • 1/2 c. THM brown sugar
  • 1 t. baking soda
  • 1 t. baking powder
  • 2 t. cinnamon
  • 1/2 t. pumpkin pie spice
  • 1/2 c. half and half
  • 1/2 T. lemon juice
  • 1/2 c. pumpkin
  • 2 T. butter, melted
  • 1 egg

For Dip:

  • 1/4 c. heavy cream
  • 1 T. THM brown sugar
  • 1-2 t. cinnamon

Do This:

  1. In a medium size bowl, combine all dry ingredients; mix well.
  2. Preheat donut hole maker or oven (if using an oven preheat to 350°F.)
  3. In another bowl, whisk together the wet ingredients.
  4. Combine wet and dry ingredients; mix just until combined.
  5. Spray donut hole maker or donut pan with non-stick cooking spray.
  6. Fill donut hole pan holes to overflowing; close and snap lid closed. If using donut pan, fill to just full.
  7. Cook for 8 minutes or until poppers are done. They will not sink in when you try to  lift them out when they are done. (I’m not sure how long these will take in the oven. I would start with 10 minutes and go from there).
  8. Remove from maker and cool on a wire rack til completely cool.

For Dip:

  1. Whip cream til it starts to become thick.
  2. Add sugar and cinnamon; beat til thick.
  3. Enjoy with pumpkin poppers!

For all my THM friends, these pumpkin poppers are a fabulous S snack/dessert. Please keep your carbs to 10 or less when enjoying these.  You could even add a couple oz. of cream cheese to your dip, that would be delicious!  MMmmmm, an idea for next time!

Live, laugh, love and be kind!  xoxo

gluten-free recipes, MIM, muffin in a mug, pie, pumpkin, S recipes, sugar-free muffins, sugar-free recipes, thm, thm friendly

Pumpkin Pie In A Bowl

Pumpkin… It’s a fabulous food. It’s very versatile. It can be savory or sweet.  My favorite way to use it in a sweet setting.  Anyone who knows me is not surprised by this at all! Pumpkin is also very good for you. Since I have cut sugar and gluten out of my diet, I can no longer eat traditional pumpkin pie.  *sad face* I have seen all kinds of recipes for pumpkin pie in a mug, but most of them have sugar and or flour…

I have been searching the interwebs for a sugar-free, gluten-free recipe for pumpkin pie.  Since I’m the only one who has to eat this way in my home, a single serve recipe is perfect.  Well, I came across several but none that really blew my skirt up, if you know what I mean.  So I got to work in the kitchen one night with all my gluten-free and sugar-free goodies and came up with this, pumpkin pie in a bowl…

pumpkin pie in a bowl

Om nom nom…

Pumpkin Pie In A Bowl (Click HERE to print recipe)

Get This:

  • 1 T. coconut oil, melted
  • 2 T. THM brown sugar
  • 1 t. vanilla
  • 1 egg
  • 1 t. ground flax
  • 1 1/2 T. almond flour
  • 1 1/2 T. pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2-1 t. pumpkin pie spice
  • sugar-free chocolate chips (optional)
  • whipped topping (optional)

Do This:

  1. Melt coconut oil in microwave safe bowl.
  2. Add sweetener, vanilla and egg; mix well.
  3. Add remaining ingredients except chocolate chips and whipped topping; mix until everything is incorporated.
  4. Sprinkle chocolate chips on top if desired.
  5. Microwave for 1m 10s. Pumpkin pie should be soft and a little ‘wet’ just like pumpkin pie.
  6. Serve with whipped topping if desired.
  7. Enjoy!

This pumpkin pie in a bowl is a perfect single serving recipe for those who are looking for a sugar-free, gluten-free pumpkin pie! This is an S dessert/snack! It is really close to real pumpkin pie! So yummy! Puh-lease try this recipe! It is sooooo good! You could even eat it for breakfast! Pumpkin pie for breakfast….yeah. Sounds good to me! Hey, I’ve been known to eat worse things for me than this!  😉

LIVE, laugh, love and be kind!!  xoxo

E recipes, gluten-free recipes, oatmeal, pumpkin, sugar-free recipes

Pumpkin Pie Oatmeal

Goodness me, I just could not figure out what to eat this morning. Do you ever have that problem? I kinda need to go to the store, but that has to wait til Friday, so I’ve been using what we have on hand, which doesn’t make for great inspiration. BUT it does make for great IMAGINATION!! I remembered seeing a recipe for pumpkin oatmeal and I thought that sounded good so I had to search for that.  Finally found it and tried it. YUM! I really liked it so I thought I would share it. Here’s my recipe for pumpkin pie oatmeal…

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal (Click HERE to print recipe)

Get This:

  •  1/4 c. THM sugar-free brown sugar
  •  1/4 c. pure pumpkin puree (NOT pumpkin pie filling)
  •  1 c. unsweetened vanilla almond milk
  •  1 t. vanilla
  •  1 t. pumpkin pie spice
  •  pinch of sea salt
  • 1 c. rolled oats

Do This:

  1. Add THM brown sugar and pumpkin to a medium saucepan and begin to heat over med-high heat.
  2. Add almond milk and slowly stir into pumpkin and THM brown sugar.
  3. Now add vanilla, pumpkin pie spice and salt.
  4. Bring everything to a gentle boil; stir in oatmeal.
  5. Reduce heat and simmer about 4 minutes or until oatmeal is soft and creamy.

Serve in a pretty bowl with a little whipped topping and enjoy! This pumpkin pie oatmeal is a delicious ‘E’ breakfast for my THM friends… so if you want whipped topping on it, be sure to use just a tad, or use fat-free!

Live, laugh, love and be kind!  x0x0

pumpkin, S recipes, smoothies, sugar-free recipes, thm, thm beverages, thm friendly, trim healthy mama

Pumpkin Cheesecake Smoothie

This is my version of a THM pumpkin cheesecake smoothie.  It’s pretty tasty and it’s got almost a full cup of the super-food pumpkin in it so it’s good for you!

The bonus… it tastes a little bit like cheesecake! Om nom nom…

Pumpkin Cream Cheese 'Shake'

Pumpkin Cheesecake Smoothie ‘Shake’ (Click HERE to print recipe)

Get This:

  • 3/4 c. unsweetened vanilla almond milk
  • 1 T. vanilla
  • 1/2 c. pumpkin puree (NOT pumpkin pie filling)
  • 3/4 c. 1% or non-fat cottage cheese
  • 3 oz. Neufchatel or non-fat cream cheese
  • 3-4 T. stevia, truvia or sweetener of choice
  • 1 1/2 t. pumpkin pie spice
  • 4-6 ice cubes
  • Whipped topping for the top if desired

Do This:

  1. Add ingredients, except whipped topping, in order given to the pitcher of your blender.
  2. Blend until smooth, scraping sides of blender as needed.
  3. Pour into a large jar or fancy glasses.
  4. Top with whipped topping and a sprinkle of pumpkin pie spice or cinnamon if desired.

The original pumpkin cheesecake smoothie recipe called for 1/2 c. 0% non-fat greek yogurt and 1/2 c. 1% cottage cheese. I didn’t care for the zing of the yogurt. If you like that or it doesn’t bother you, feel free to sub 0% non-fat greek yogurt for half of the cottage cheese.

This is a great snack or even meal replacement. Makes a great breakfast.

Live, laugh, love and be kind!  xoxo

gluten-free cake, gluten-free recipes, pumpkin, S recipes, sugar-free cake, sugar-free recipes, thm, thm friendly, trim healthy mama

Pumpkin Cream Cake

Let’s face it, one the reasons we all detest diets is because we want to be able to enjoy our dessert.  Well, what if I told you that you can enjoy your dessert AND lose weight?  Yup, you heard me correctly.  Eat your dessert AND lose weight. The THM way!  Take this pumpkin cream cake for example.  I took a few different recipes I found and squished them all into one and came up with this delicious little cake. You could probably make muffins out of it too, if you wanted.

Did you know pumpkin is a super-food??  It is!  It’s so good for you!  I hope y’all like this recipe as much as I do! It’s gonna be a great breakfast tomorrow morning with coffee!!

Pumpkin Cream Cake

Pumpkin Cream Cake (Click HERE to print recipe)

Get This:

  • 1 15 oz. can pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2 c. almond flour
  • 1/4 c. oat flour
  • 1/4 c. coconut flour
  • 1/2 c. (one stick) butter, softened
  • 3 eggs
  • 1/2 c. splenda, truvia, xylitol, erythritol, sweetener of choice
  • 1 t. aluminum free baking powder
  • 1 t. vanilla
  • 1 t. pumpkin pie spice
  • 8 oz. cream cheese, softened
  • 3 T. splenda, truvia, xylitol, erythritol, sweetener of choice
  • 1 egg
  • 1 t. vanilla
  • 1/2 t. pumpkin pie spice

Do This:

  1. Preheat oven to 350° F. and prepare a 9″x5″ loaf pan by spraying it with non-stick cooking spray.
  2. Mix everything for cake (all ingredients up to, but not including cream cheese) together in a medium size bowl til combined well.
  3. In a separate bowl mix everything else til smooth.
  4. Scoop half of the cake mixture into prepared pan and smooth out.
  5. Next, pour the cream cheese mixture into the pan on top of the cream cheese mixture.
  6. Scoop the rest of the cake mixture over the cream cheese and smooth out.
  7. Place on middle wrack of oven and bake for 45-60 minutes or until a nice golden brown and the middle is set.
  8. Allow to cool at least 20 minutes before cutting.

Notes:  This recipe is a delightful S for all my THM friends. I prefer eating this after it has been refrigerated. Just a personal preference. I think it sweetens more after refrigeration.

Live, laugh, love and be kind!  xoxo