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!
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!
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.
Recipe FAQ's and Expert Tips
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.
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.
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!
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
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Gluten Free Pumpkin Pie with Pecan Crust
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.
Norma
Thanks for the recipe. I'm gluten-free and it was the perfect pie for Thanksgiving!
Lauren Kelly
I am so happy you loved it too! Happy Thanksgiving!
alli
can you make this ahead of time or better the day of?
Lauren Kelly
Honestly, I've done both and it was delicious either way! I hope you love it as much as we do!