Gluten-Free Pumpkin Pie with Pecan Crust {Low Carb Option}

You will never miss the wheat or gluten in this pumpkin pie.  Who says your favorite pie has to be filled with tons of sugar, additives and refined carbohydrates?  

Not me.  It’s made with real, whole ingredients.  No refined sugars at all or you can easily make it sugar free.

Move over classic pumpkin pie, this lightened up version is grain free, refines sugar free and is crazy delicious! This pie is sweetened only with maple syrup and contains no refined sugars.

Trust me, with all of the holiday treats, you won’t miss the extra sugar! And during the holidays we can all use a little break from sugar, am I right?  

And the crust is TO DIE FOR.

Who else LOVES the crust????? It is completely grain free, made with crushed pecans, almond flour, 100% maple syrup and coconut oil, all wholesome ingredients.  

I promise everyone will love this new and improved version.

This pie has all of the wonderful fall spices, the creamy pumpkin filling and the crunchy pecan crust. I love to bake at the holidays and I like to do a combination of healthier treats as well as some splurge worthy desserts.

I personally despise whipped cream ( I know, I know…) but if you like it, then go ahead and top yours with it. It also goes perfectly some sugar free vanilla ice cream.  

It might sound weird (you probably think of apple pie and ice cream together), but don’t knock it until you try it!

Recipe:

Crust:

3/4 cup pecans
1 cup  almond flour   
1/8 teaspoon salt
1/4 teaspoon gluten-free baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice (cinnamon, ginger, allspice and nutmeg)
1 teaspoon vanilla
4 tablespoons coconut oil (or cold butter)
3 tablespoons 100% pure maple syrup or your favorite sugar free sweetener to make it low carb

1 egg

Preheat oven to 350 degrees.

Place the pecans in a food processor and process until you have a coarse flour. Add the almond flour, salt, baking soda, cinnamon, pumpkin spice, coconut oil, maple syrup, egg, and vanilla and pulse until a ball of dough forms.

Using the palms of your hands, press the dough into the bottom and up the sides of a pie pan.  Spread into a thin layer thoughout the sides and bottom.  Bake for 10 minutes.

Pumpkin Pie Filling: