• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lauren Kelly Nutrition
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Desserts

    Gluten Free Pumpkin Pie with Pecan Crust

    Published: Nov 17, 2013 · Modified: Nov 25, 2024 by Lauren Kelly · This post may contain affiliate links.

    PinterestFacebookX
    Jump to Recipe
    Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

    This delicious Gluten Free Pumpkin Pie with Pecan Crust is sweetened only with maple syrup (also sugar free option). Move over classic pumpkin pie, this lightened up version is grain free, refined sugar free and is the best pumpkin pie you will ever have!

    Picture of a slice of gluten free pumpkin pie with pecan crust on a white plate with a small piece on a fork to the side of it.Pin

    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.

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

    This crust is TO DIE FOR.

    If you are looking for more holiday desserts, you will love this Apple Crumb Pie, Chocolate Mousse Cake and definitely these Christmas Chocolate Chip Cookies!

    All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider! 

    Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

    Overhead picture of a slice of gluten free pumpkin pie on a white plate with a. dollop of whipped cream and the rest of the pie in the background.Pin

    Why You Should Make This Gluten Free Pumpkin Pie with Pecan Crust

    Obviously this is one of those delicious recipes that are so much healthier than the original version but are just as delicious. I promise this pie is just as tasty and comforting as your typical sugar filled version.

    The crust is completely grain free, made with crushed pecans, almond flour, 100% maple syrup and coconut oil. These are all wholesome ingredients that you can easily find in the grocery store, or amazon if you are like me!  

    I promise everyone will love this new and improved version, possibly even more than the others. Remember, you can eat this guilt-free.

    This pumpkin 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.

    Recipe Ingredients in this Gluten Free Pumpkin Pie

    • Pecans - I love the sweet, nutty taste and crisp texture of pecans. You can use whatever nuts you'd like for this crust. I've also made this with chopped walnuts, just like the crust in my Vegan Apple Crumb Pie. It's delicious!
    • Almond flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
    • Baking soda - I always use gluten free baking soda in all of my baked goods. Not all baking sodas are gluten free which is very important if you have a gluten allergy or sensitivity. I always us this one.
    • Pumpkin spice - This a blend of all of your favorite warm, fall flavors. For every teaspoon of pumpkin spice that it calls for you can easily use ¾ teaspoon cinnamon and ¼ teaspoon of ginger, allspice, nutmeg and cloves.
    • Coconut oil - I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
    • Pure maple syrup - The key here is to use 100% pure maple syrup. The taste and quality are far more superior to ones that just say "maple syrup".
    • Pumpkin puree - It is very important to read the labels on your canned pumpkin. The ingredients should only say pumpkin and nothing else. Pumpkin pie filling contains additional sugars and ingredients that we do not want or need.
    • Almond milk - You can use whatever milk you'd like in this pumpkin pie. I use unsweetened vanilla almond milk in this pie. Make sure your almond milk is unsweetened. Regular almond milk can contain up to 10 grams of sugar per serving.
    Picture of a side view of gluten free pumpkin pie on a white plate with a dollop of whipped cream on top.Pin

    Recipe FAQ's and Expert Tips

    Can I make this gluten free pumpkin pie completely sugar free and low carb friendly?

    Absolutely! I have made this several times using Monk fruit instead of maple syrup. For the crust you can use two tablespoons of Monk fruit and ½ cup Monk fruit in the pumpkin pie filling. I promise it tastes delicious.

    You mention using a food processor to chop the pecans, can I use a blender? I don't have a food processor.

    A blender will not chop the nuts nearly as well as a food processor. Chopping by hand may take longer, but it's the best way to go, as it allows for the most control to ensure the most uniform pieces.

    Can I use another nut for the crust? I am allergic to pecans.

    Definitely. As I said earlier, my Gluten Free Apple Crumb Pie has a tasty walnut crust! You can also use almonds, pistachios or even macadamia nuts. Get creative!

    Can I use whole eggs instead of the egg whites in this pumpkin pie?

    Yes you can. It comes out a little lighter and fluffier with egg whites. I have used 2 whole eggs and it was also delicious, just not as fluffy.

    Related Recipes

    Gluten Free Apple Crumb Pie from Lauren Kelly Nutrition

    Low Carb Maple Pecan Pie from All Day I Dream About Food

    No Bake Pumpkin Cheesecake Bars from Lauren Kelly Nutrition

    Low Carb Pumpkin Cheesecake Mousse from Sugar Free Mom

    Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

    • Protein cookies on a white tray.
      Protein Cookies
    • Carrot cake blondies in a stack.
      Carrot Cake Bars
    • Chocolate Chocolate Chip Protein Ice Cream
    • Pecan Pralines
    Picture of a slice of gluten free pumpkin pie with pecan crust on a white plate with a small piece on a fork to the side of it.Pin

    Gluten Free Pumpkin Pie with Pecan Crust

    This lightened up version is of pumpkin pie is grain free, refined sugar free and is crazy delicious!
    4.93 from 14 votes
    Print Pin Rate
    Course: brunch, Dessert, meatless, treat, vegetarian
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8 servings
    Calories: 341kcal
    Author: Lauren Kelly

    Ingredients

    • ¾ cup pecans chopped
    • 1 cup almond flour
    • ⅛ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ½ teaspoon pumpkin spice blend of cinnamon, ginger, allspice and nutmeg
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil or cold butter
    • 3 tablespoons 100% pure maple syrup or sugar free sweetener
    • 1 egg
    • For the pumpkin filling:
    • 15 ounces pure pumpkin puree
    • ¾ cup almond milk
    • ¾ cup 100% pure maple syrup or sugar free sweetener
    • 3 egg whites
    • 2 teaspoons cinnamon
    • 1 teaspoon pumpkin spice

    Instructions

    • Preheat oven to 350 degrees F.
    • 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. Set aside.
    • Begin to prepare pumpkin filling by mixing all of the ingredients together.
    • Pour batter into prepared pan. Bake about 55-60 minutes, or until you put a toothpick through the center and it comes out clean . 
    • Top with chopped pecans or whipped cream if desired. 

    Notes

    If you would like to make this completely sugar free, I used two tablespoons of Monk fruit in the pecan crust and ½ cup Monk fruit in the pumpkin pie filling.
    You an also use walnuts or another type of nuts for the crust if you'd like. Jut make sure they are fresh to avoid a bitter taste.
    Make sure to chop the pecans uniformly, preferably pulsing using a food processor which will be the easiest way.  

    Nutrition

    Calories: 341kcal | Carbohydrates: 22g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 134mg | Potassium: 264mg | Fiber: 4g | Sugar: 25g | Vitamin A: 8310IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

    PinterestFacebookX
    « Pumpkin Gingerbread Muffins
    Gluten-Free Shrimp Caprese Pasta »

    Reader Interactions

    Comments

    1. JS

      November 25, 2024 at 3:40 pm

      Novice pie maker, so this may be obvious to the pro's - recipe and all references call for baking soda, but link goes to baking powder. Which should be used?

      Reply
      • Lauren Kelly

        November 25, 2024 at 6:35 pm

        I apologize,that was my mistake! I linked to baking powder and it should be baking soda! I corrected the link, thank you for telling me!

        Reply
    2. Anna

      November 11, 2024 at 1:24 am

      Hi, wondering what size pan does this recipe require? Thanks

      Reply
      • Lauren Kelly

        November 11, 2024 at 6:16 am

        Hi there Anna! I used a standard 9 inch pie pan. Thanks so much!

        Reply
    3. Sally Olsen

      November 11, 2023 at 9:11 pm

      wondering why you don't use whole eggs, why you use egg whites in the filling?

      Reply
      • Lauren Kelly

        November 12, 2023 at 8:18 am

        Honestly, I have made it both ways. It comes out a little lighter and fluffier with egg whites. I used 2 whole eggs and it was also delicious, just not as fluffy. Hope that helps! I am going to add this to the post so thank you for reaching out!

        Reply
    4. Allyson Zea

      October 23, 2023 at 5:11 pm

      5 stars
      This was absolutely delicious!! It was actually very easy to make and my kids loved it too!

      Reply
      • Lauren Kelly

        November 12, 2023 at 8:18 am

        So happy! Thanks so much!

        Reply
    5. Kristyn

      October 23, 2023 at 2:48 pm

      5 stars
      It's so yummy, you can't even tell that it's healthier! So grateful for all these options! It's so creamy & I love it paired with the pecan crust.

      Reply
      • Lauren Kelly

        November 12, 2023 at 8:19 am

        We love that crust too, Kristyn! Thanks so much.

        Reply
    6. Samantha

      October 23, 2023 at 2:17 pm

      5 stars
      I've been making this recipe for the past few Thanksgivings and we love it. My husband's favorite is pecan pie and my favorite is pumpkin pie so this pie combines the best of both worlds! It also works for our GF kiddo since there's no wheat flour. 🙂

      Reply
      • Lauren Kelly

        November 12, 2023 at 8:19 am

        Thank you Samantha!

        Reply
    7. Penny

      October 28, 2022 at 5:00 pm

      4 stars
      The flavor seems great. There’s too much crust for the pie pan. I had to thin it out after the first 10 minute bake then bake it again. The crust had filled in the entire pie tin! We’ll see how it turns out. Recipe has an error….pour pie filling into a greased pan….what?? Anyway, the flavors taste good uncooked let’s see how they turn out after baked. I am hoping it is delicious. Thanks.

      Reply
      • Lauren Kelly

        October 28, 2022 at 5:48 pm

        Hi Penny!
        I can't tell you how many times I have made pie and there was never too much crust? I am surprised by that. My crust doesn't even make it up the whole sides. What size pan were you using?
        Thank you, I updated the recipe to say "prepare pan" instead of greased, thanks for pointing that out. I hope you love it as much as we do! Have a great day!

        Reply
    8. Jessica

      July 28, 2022 at 7:55 pm

      5 stars
      Thank you, thank you, thank you! My son recently started having to eat gluten free and he was so afraid he couldn't have pumpkin pie anymore! This is a game-changer, and you made his day. Thank you!

      Reply
    9. April

      July 28, 2022 at 4:02 pm

      5 stars
      I'm not really a huge fan of pumpkin pie, but this was delicious! That crust was to die for!

      Reply
    10. Kristyn

      July 28, 2022 at 3:47 pm

      5 stars
      Thank you for sharing this!! I feel like we need all the options, especially gluten-free. Still so delicious & creamy!!

      Reply
    11. Devorah

      November 23, 2021 at 9:11 pm

      I’m making this right now. I only have a mini food processor and a blender. I put the pecans in the processor and added with the rest of the ingredients in the blender and I got more of a paste than a solid g
      Dough ball. Will it still come out ok?

      Reply
      • Lauren Kelly

        November 24, 2021 at 5:19 am

        Sorry I am just seeing this now. Yes, it should be similar to a dough, you need to press down on the pie plate. I hope you liked it!

        Reply
    12. Katie

      October 27, 2021 at 11:22 am

      5 stars
      This is such a great option for my gluten free friends and family! Can't wait to try this one this year.

      Reply
    13. Matt Taylor

      October 27, 2021 at 11:18 am

      5 stars
      This is such a great gluten-free pumpkin pie recipe. Both the crust and filling are incredibly flavorful.

      Reply
    14. Natalie

      October 27, 2021 at 10:37 am

      5 stars
      The pecan crust is delicious!! Loving this healthier option! Super creamy & yummy!

      Reply
    15. Christina Spencer

      November 25, 2019 at 9:09 am

      Hi! I've just jumped on the keto bandwagon and am determined to make it through the holidays without cheating. I'd like to make these as mini tarts, like in a muffin pan (using both the crust and filling). Any advise on what the baking times might be for those?

      Reply
      • lauren.kelly

        November 25, 2019 at 8:18 pm

        Hmmmm...that sounds like a great idea! I just haven't tried that yet so I can't speak to that. Will you please come back and let me know if you make them?

        Reply
    « Older Comments
    4.93 from 14 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

    More about me →

    Popular

    • Cottage Cheese Egg Bake
    • Broccoli stuffed chicken cut in the middle on a plate.
      Broccoli Cheddar Stuffed Chicken
    • Text saying healthy holiday gift guide.
      Holiday Gift Guide- Healthy Edition
    • Arugula Pear Salad
    My Newest Cookbook!
    Greek Yogurt Cookbook
    Wheat-Free Cooking!
    Everything Wheat Free Book

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2021 Lauren Kelly Nutrition

    Enter your name and email and get the weekly newsletter... it's FREE!
    LAUREN KELLY NUTRITION
    Your information will *never* be shared or sold to a 3rd party.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.