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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.
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? I promise.
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:
Sounds Yummy
Looks delicious! I found your blog today and I’m very interested in learning how to reduce the wheat in my diet.
Thank you so much for sharing – we have a family member who eats both a gluten and dairy-free diet for medical reasons…we’ll definitely make this for him this year!
That makes me happy Martha, I really hope you like it!
this sounds SO delicious!
Thanks Heather!
What a beautiful dessert!! I’d happily eat it all on my own… 😀
Trust me Kate, it’s not hard to do! 🙂
I love pecans! Great crust 🙂
This pie looks awesome, especially for those in need of gluten free recipes! What a great idea…thanks for sharing!
I’m just in the middle of making this and the crust has puffed up so much and is so thick there is very little room for the filling, and there is WAY too much filling. I will pour it into ramkins and hopefully can salvage it.
Hi Robin! That is so strange? I have made this so many times and that has never happened to me. What size pie dish are you using?
I’m using a 10.5″ ceramic, fluted edge pie pan. It’s now been in the oven for 55 minutes and the crust is burned and the center is still not set. I’ve used this oven for all kinds of other things and not had a problem, so I don’t think it’s the oven. The filling in the ramekins is ok (but actually, I think if I were going to make this again, I’d cut down on the maple syrup. Maybe that makes it too wet).
That is very strange Robina and I am so sorry it turn out!All I can say is that I have made this so many times and it set perfectly for me. Maybe reduce the maple syrup? I hope tha helps!
That is one gorgeous looking Pie!!! Happy Thanksgiving. xx
Thank you Susan!
Beautiful crust!
Thank you!! It’s my favorite part 🙂
Would it be ok to use an all purpose gluten free flour I am out of almond flour and it’s the night before thanksgiving!
Hi Rachel! I have never tried it with AP four but I bet it would work! Come back and let me know. Happy Thanksgiving!
Followed directions & ingredient amounts to the letter, but dough was so wet, it never even came close to forming a ball. Finally in desperation, added flour (at least half a cup) to get it to form a ball. Didn’t have gluten free flour and was on a time crunch. Just came out of the oven and smells great. But of course, now its not gluten free.. What’s up?
Hi linda! I am not really sure why? It should be fairly wet to form into a ball. I have made this so many times and the crust always comes out perfectly. I wish I could help but I am not sure what went wrong. Maybe you can replace the maple syrup with another sugar source? Like a granulated sugar or even erythritol to make it sugar free? Again, I am sorry!
Hello,
This recipe is everything i have been looking for in a pumpkin pie! We cannot wait to try it out! The only question i have would be: Is the maple syrup pertinent to the recipe? I’m trying to keep it as low on the insulin response scale as possible. Would you have any suggestions for substitutes? I have done some googling, but didn’t find anything that i feel would work.
Thank you!
Hello Tasha! I am sure you can use stevia or another natural sugar substitute, it’s hard to say the amount without me actually making it. I found this conversion chart that might help! Please let me know if you they it! Thanks!
https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/