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Low Carb Eats

I didn’t get a chance to write down my food today and now that I’m here I can’t even remember what I had for breakfast, how sad is that? Goodness me. I thought I’d share what I had for a snack today because it was so yummy.

I call it Pumpkin Cheesecake Pie. It really doesn’t have a name because it’s a combination of three Trim Healthy Mama recipes. I didn’t think to do this on my own as I’m not that creative. I got the idea from a THM on Facebook. I continue to follow Atkins but maybe I should rename my eating lifestyle “Trim Healthy Atkins Mama” because I’m now (sorta) trim and healthy (thanks to Atkins) and I just like the word ‘mama’. Annette my 14 year old daughter calls me that all the time and I love it. I was actually thinking of making a page called “Atkins Mama” before I even had heard about THM but a few months later I heard of THM and didn’t want so seem as if I was taking the name so I never did get to making it.

Okay, not sure how I got so off topic. One thing just led to another. Anyway, I took a picture for you all of my delicious dessert.
Trim Healthy Mama
Then I thought, hey, why don’t I whip up some coconut and that’s exactly what I did.
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I had a can of full fat coconut (from the can) in my fridge.
Trim Healthy Mama
So, I popped open the can and scooped the delicious coconut cream out, added a pack of Sweet Leaf Stevia and whipped it up. Yum!
Trim Healthy Mama
I tried to get a perfect piece of pie but the tip fell off Confused smile. I tried!

If you own the Trim Healthy Mama book you will use:

The Ginger Snap Crust, pg. 389 (omit the egg whites and add 1/2 cup butter, I use ghee)
Basic Cheesecake, pg. 373
Pumpkin Treat, pg. 388


  1. Make the Ginger Snap Crust and cook @ 350 for 5-10 minutes (or a little longer if needed). I found that I needed to cook the crust a little longer than 10 minutes. The first time I made this with cooking it for 10 minutes the crust moved up the sides and I wasn't able to spread the cheesecake. I also let it cool a little before adding the Cheesecake layer. So check and add a few more minutes if needed.
  2. While the crust is cooking make the Basic Cheesecake. Once the crust is cooled a bit gently smooth it out over the crust. Return to oven and bake for 10 minutes (again, I baked mine just a little longer, it probably depends on your oven. You want it just firm enough to hold the Pumpkin Treat.
  3. While cooking make the Pumpkin Treat. Gently spoon the pumpkin mix on the cheesecake and return to oven for another 50-60 minutes. Let cool before cutting into, enjoy!
I made this in a regular glass pie pan. 

After searching the THM Facebook page I located the person behind this delicious idea. A big thank you Rohnda for your incredible and delish ideas. 

Try my Healthified Pumpkin Pie too!



2 comments

  1. Looks yummy! Are you going to share your recipe? It sounds so good.

    ReplyDelete

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