Last Updated: By Linnie 17 Comments
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Gluten Free Pumpkin Pie recipe made healthy with just 5-ingredients. This super easy low-sugar pumpkin pie is made with an almond flour crust making it low carb and a happy tummy.
(Healthy, Low-Carb, Low-Sugar, Dairy-Free & Vegan Friendly)
If I could make just one more pie in my life, it seriously might be this Healthy Gluten Free Pumpkin Pie.After putting together this new recipe, I have one important takeaway: We do not make or have enough pie in our lives.
Well, at least I don’t have enough pie in my life.
Is pumpkin pie gluten-free?
- Very fortunately the filling IS gluten-free if you make it from scratch! You will have to be careful with pre-made fillings but with this recipe you don’t have to worry one bit!
- We’ve made a delicious gluten-free pie crust to go with the pumpkin filling.
- Gluten-free and non gluten-free eaters alike will be devouring this gluten-free pumpkin pie recipe not having a clue it is indeed gluten-free!
The main reason is that R has an uncontrollable weakness for pie. More specifically, pumpkin pie; he would survive on pumpkin pie and pumpkin pie alone, if he could.
Putting this in perspective, it gives me a very picky, highly regarded pumpkin pie expert right here in-house.
Thanksgiving is coming our way FAST.
The requirement: Non gluten-free eaters will not be able to tell the difference.
Mission commenced.
Gluten Free Pumpkin Pie Crust
The crust is the most important part. I took the concept of using almond flour from the delicious no-bake chocolate pie and peanut butter pie I’ve made in the past.
I wanted it to be crispy on the edges and incorporate the buttery crust we all know and love. Mission accomplished.
After I and the famouspumpkin pie taste tester agreed it was right on the money, I realized how much better this pie was compared to the traditional pumpkin pies!
Low-carb individuals, I have found the only pie crust recipe you will ever need!
If you want a more traditional pie crust try out the gluten-free pie crust we used in our gluten-free blueberry pie.
We’ve done it. We’ve made Healthy Gluten Free Pumpkin Pie
If you really think about it, Healthy Gluten Free Pumpkin Pie sounds like something that would never work. By cutting the sugar morein half at 12 grams of sugar per slice, you seriously do not miss the other 16 grams of sugar. You can also try out our crustless pumpkin pie
This pie filling is sweet, moist, and decadent, paired perfectly with the buttery low-carb crust. It is pumpkin pie pillowy heaven.
I often wonder why we don’t make desserts like this from day one. I cannot tell the difference. More importantly, the ultimate pumpkin pie taster couldn’t either.
Pumpkin Pie Baking and Making Tips
- Watch your crust halfway through baking. If it started getting rather brown cover with foil to prevent from burning.
- In my ultimate and humble opinion,homemade whipped creamon top is what makes (and completes) a pie. You can easily make it using yourimmersion blenderor make sure you have a very cold bowl to whip your heavy cream in. Both will do the trick.
In my ultimate and humble opinion, homemade whipped cream on top is what makes (and completes) a pie. You can easily make it using your immersion blenderor make sure you have a very cold bowl to whip your heavy cream in. Both will do the trick.
How to Make Our Gluten-Free Pumpkin Pie Dairy-Free and Vegan
For Dairy-Free and Vegan options feel free to substitute both whipped cream and follow the recipe with the substitutions for those vegan pumpkin pie changes. Both will have people asking for me.
With this Gluten-Free Pumpkin Pie that is low-sugar, low-carb, and low-calorie, it is totally doable to eat a second piece.
But as I said earlier, we need more pie in our lives, so help yourself to that third slice. 🙂
Gluten Free Pumpkin Pie Recipe
Dessert
Gluten-free, Low-Carb, Low-Sugar, Dairy-Free, Vegan
American
Gluten-Free Pumpkin Pie recipe made healthy with just 5-ingredients. This super easy low-sugar pumpkin pie is made with an almond flour crust making it low-carb friendly and a happy tummy. (Healthy, Low-Carb, Low-Sugar, Dairy-Free & Vegan Friendly)
Yield: 8
Prep Time:15 min
Cook Time:65 min
Total Time:80 min
Ingredients:
Pumpkin Filling
- 1 can (15oz) pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1/3 cup white sugar
- 1/2 teaspoon sea salt
- 2 eggs, beaten (for vegan use egg replacement substitute)
- 1 cup whole milk or dairy-free substitution
Gluten-Free/ Low-Carb Pie Crust
- 2 cups blanched almond flour
- 1 egg
- 3 Tablespoonsbutter or dairy-free substitute, melted.
- 1/4 teaspoon sea salt
Directions:
- 1. Preheat oven to 425° F.
- 2. Place blanched almond flour, egg and salt in medium bowl or food processor.
- 3. Add melted butter and pulse until mixture forms a ball. If slightly crumbly, 1 TBS of water at a time until it forms a ball.
- 4. Press dough into a 9-inch pie pan.
- 5. In a large mixing bowl add pumpkin, pumpkin pie spice, sugar, sea salt and mix together.
- 6. In a small bowl add eggs, beat with whisk for 1 minute. Add eggs to pumpkin mixture.
- 7. Slowly stir in milk until fully incorporated.
- 8. Pour pumpkin mixture into pie crust.
- 9. Place pie into oven, place pan under pie to catch drippings.
- 10. Bake 50-65 minutes. Or until center of pie is cooked. Check pie halfway through, if crust is browning cover edges with aluminum foil to prevent further burning.
Author: Linnie
Recipe Video:
Nutrition Information:
Serving size: 1/8 slice
Calories: 296
Other nutrition information: Fat: 21 g Saturated fat: 5 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 12 g Sodium: 45 mg Fiber: 5 g Protein: 10 g Cholesterol: 85 mg
Recipe, images, and text © Veggie Balance
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