Healthy Gluten and Sugar Free Pumpkin Pie

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Oh…..my……god…….positively bursting with flavor, this pumpkin pie recipe is my absolute favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with my homemade whipped cream. YUM. I LOVE pumpkin pie, where are my other pumpkin pie lovers at?! Honestly I CANNOT tell the difference between this healthy and more nutrient dense pumpkin pie vs. store bought (or even homemade) sugar, gluten, and preservative filled pumpkin pies! I could eat this recipe year round, SO YUMMY!

Happy Thanksgiving everyone! Celebrate this year by impressing your guests with the best pumpkin pie ever - then shock them when you tell them it is gluten free, sugar free, AND low carb…. say whaaaat?! No one will believe you, seriously. The homemade pumpkin pie spice seriously kicks this pie up a notch too - so make sure to whip that up!

This year I am thankful that I finally took a leap and started my baking blog, I absolutely LOVE that I can share all of these amazing and delicious recipes with you!

I had to keep waiting and waiting and then wait some more to get my hands on some pumpkin puree! I am talking the stuff where the ONLY ingredient is pumpkin. Is anyone else having that issue? I suppose I could puree a pumpkin myself, but to be completely honest I just don’t feel like doing that. Once I finally found some pure pumpkin puree I bought a few cans to make sure I would not run out and that I had some for future recipes too! All I was finding was the canned pumpkin pie filling, and after reading those ingredients (out of curiosity) I vowed to never buy that stuff ever again! So many not so good for you ingredients and chemicals! Blegh! I remember trying that stuff once and I actually didn’t like it all that much, I find my recipe for pumpkin pie filling MUCH tastier - plus it is sugar free! I am once again telling you that it does not get any better than this. I feel like that should be my slogan, I only say it on every blog post!

But don’t worry, you can definitely whip this pumpkin pie at any time of the year when you just need some pumpkin pie! This recipe is so incredibly easy to make, like seriously, this is actually the first pie I have ever made completely from scratch in my entire life (can you believe that?!) and I was not expecting it to turn out so good on my first attempt but it did! So, if you think you can’t make homemade pumpkin pie (or any pie) from scratch - think again because I have got your back with this recipe! Make sure to use your own homemade pumpkin spice by using my pumpkin spice recipe - it really kicks this recipe up a notch!

What is your favorite kind of pie? Do you enjoy pumpkin pie for Thanksgiving or a different kind of pie? Let me know what your favorite kind is and what kind you are celebrating with! You never know, I just might make a better for you and more nutrient dense version just for you!

Make sure to follow on instagram and pinterest so you can easily save this recipe to come back to it, plus you will never miss out on a new delicious healthy treat!

I always love to see your creations, show me how your pumpkin pie turned out by tagging me on Instagram @fitandfullwithsam

Time to make some pie!

Healthy Gluten and Sugar Free Pumpkin Pie

Bursting with flavor, this pumpkin pie recipe is my very favorite! It’s rich, smooth, and tastes incredible on my homemade pie crust and served with my homemade whipped cream. You can't even tell that this recipe is gluten free, paleo, low carb, or has zero added sugar.

PREP:
10
MINS
HOURS
COOK:
65
MINS
HOURS
TOTAL:
75
MINS
HOURS
HOURS

Ingredients

Crust:

  • 1 cup almond flour
  • 2 tbs coconut flour
  • 2/3 cup tapioca starch
  • 1/2 cup unsalted butter
  • 1 tbs stevia or monk fruit
  • 1/4 tsp salt
  • 1 egg

Pie Filling:

  • 15 oz can pumpkin puree
  • 2/3 cup almond milk
  • 7 tbs stevia or monk fruit
  • 2 tsp vanilla extract
  • 1 tbs pumpkin spice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs plus one egg yolk, room temperature

Instructions

Crust

  1. In the bowl of a food processor, pulse together all of your ingredients EXCEPT for your egg.
  2. Once you have thick crumbs form, pulse in your egg until a dough forms.
  3. Gather your dough into a ball, wrap it in plastic, and chill it in your refrigerator for at least 20 minutes.
  4. Heat your oven to 375 degrees F
  5. To get your dough into your pie dish, just place the ball into your greased pie dish and use your hands to press it evenly in your dish. If your dough becomes to sticky to work with, place it back in your fridge for a few minutes.
  6. Once your dough is nicely pressed into your dish, use a fork and gently pierce your dough all over to prevent from puffing up in the oven.
  7. Bake your pie crust (with no filling) at 375 for 10 minutes so that the bottom can set, remove from the oven and allow to cool for 5 minutes before pouring in your filling.

Pie Filling

  1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time.
  2. Pour filling into your partially baked crust, making sure it is even. Cover your crust with aluminum foil (JUST your crust) and bake (at 375) for 55-65 minutes, or until center is just nearly set (slightly jiggly in the middle). Your crust should be a deep golden brown.
  3. Allow to cool completely at room temperature. Once cooled, serve and enjoy! Serve with my homemade whipped cream if desired!

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