Pumpkin Layer Dessert {THM}


My “Trim Healthy Mama” section of the blog was nearly starving so I’m grateful to Charlene for feeding it again and keeping it alive! This Pumpkin Layer Dessert comes to us just in time for fall! Its a beautiful time of the year with the leaves changing colors to shades of yellow, orange, and red. This dessert is sure to be a crowd pleaser! You trim and healthy, fit ladies are going to love this.

You won’t find a THM Pumpkin dessert like this one anywhere else because it is original with Charlene. She was in the kitchen experimenting one day and bang! this was the result.

She’s amazing like that.

Oh, and just to let you local ladies in on a little secret of hers…. she’s in the process of opening a shop with Trim Healthy Mama products. She’s in love with the new “Gentle Sweet” sweetener and that will soon be available through her along with many other healthy things. Tired of paying shipping?   Her shop is just a hop-and-a-skip away. More pictures and details to come.



Pumpkin Layer Dessert {THM-S}

  • Servings: 9x13 pan
  • Difficulty: easy
  • Print

6 tbsp butter
1 1/2 cups almond flour
2 tbsp gentle sweet
Pinch salt
Preheat oven to 350º. Melt butter. Add remaining ingredients. Press into greased 9×13 pan. Bake for about 8-10 minutes. Remove from oven and cool. Meanwhile make filling.

2 cups pumpkin
1 cup heavy whipping cream
4 egg yolks
1/2 cup gentle sweet (or to you liking)
Splash vanilla
1/4 tsp xgum
1/2 tsp cinnamon
In medium size saucepan, bring pumpkin and cream to boil. Have yolks ready in separate bowl, pour hot cream over yolks to temper. Stir. Pour back into saucepan. Stir until thickened. Remove from heat. Add remaining ingredients, mixing well. Cool completely. 


  • 8 oz cream cheese (softened)
    1 cup heavy whipping cream
    1 tsp vanilla
  • 1/4 cup gentle sweet
    Whip heavy whipping cream and cream cheese together till fluffy. Add remaining ingredients and mix until smooth.
    Layer over crust in this order: cream cheese mixture, pumpkin filling, and slivered almonds. Refrigerate until serving.


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