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.
This 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!
I promise. And the crust is TO DIE FOR.
Who else LOVES the 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
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: