Lauren Kelly Nutrition

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

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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.

This Gluten Free Pumpkin Pie with Pecan Crust is my most requested dessert for the holidays! www.laurenkellynutrition.com

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!

This Gluten Free Pumpkin Pie with Pecan Crust is my most requested dessert for the holidays! www.laurenkellynutrition.com

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:

15 ounce can organic pumpkin
3/4 cup almond milk or your milk of choice
3/4 cup 100% pure maple syrup or your favorite sugar free sweetener to make it low carb
3 egg whites
2 teaspoons cinnamon
1 teaspoon pumpkin spice
 
 
Preheat oven to 350 F.
 
Mix all ingredients.
 
Pour batter into greased 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.  ENJOY 🙂
 This Gluten Free Pumpkin Pie with Pecan Crust is my most requested dessert for the holidays! www.laurenkellynutrition.com
This pumpkin pie is one of the most popular recipes in my first cookbook, The Everything Wheat Free Diet Cookbook. All of the recipes in this cookbook are simple to make and gluten free. My kids loved sampling all of the recipes I was creating for this cookbook, especially this pie.
 
They didn’t even care that it was the beginning of June when I first made it.
 
Once I first released this pumpkin pie recipe, it was an instant hit. I was receiving lots of positive feedback and some people were telling me that made it all year long. One of my long time readers said she stocks up on canned pumpkin in the fall so she can make it in the spring and fall as well! That makes me so happy.
 
Some other readers said that they didn’t even tell their friends and family members that it was lightened up, low carb or sugar free and everyone loved it. I have people tell me they have been making it every year for years and they some friends and family actually request it. I love to hear that.
 
Sometimes I love to hide the fact that one of my dishes or desserts is actually healthy. Then I tell the later and they are shocked. And I am happy because who even knows if they would even try it anyway! Some people get turned off even thinking something is healthy or sugar free.
 
I think some people might have been intimidated by making a grain free crust with crushed pecans, but it really is simple to prepare. And I promise you won’t miss that unhealthy flour. It adds a light nutty flavor and a wonderfully crunchy texture.
 
You can easily make this pumpkin pie low carb, keto and sugar free by simply substituting stevia, erythritol, monk fruit or another sugar free alternative for the maple syrup.
 
The thing about sugar free sugar alternatives is that everyone tastes them differently. Some people love stevia, others think it has an aftertaste. Some may love erythritol while some think it has a cooling aftertaste.  
 
I like them both, but I really like monkfruit the best. Many people like a blend of both stevia and erythritol. They are all good choices, it just depends on your personal preference.
 
Maybe try a sugar alternative next time and see what you think! I personally love it with monk fruit and it’s easy to substitute since you use the same amount of monk fruit as you would maple syrup!
This Gluten Free Pumpkin Pie with Pecan Crust is my most requested dessert for the holidays! www.laurenkellynutrition.com
If you like this recipe, you will love the other 299 recipes in my cookbook, “The Everything Wheat-Free Diet Cookbook” sold at Amazon and Barnes and Noble
and all major book stores! Please feel free to reach out to me if you would like me to send you a signed copy. It makes a wonderful holiday gift!
 
Thanks for stopping by! Happy holidays!

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Comments

  2. Looks delicious! I found your blog today and I’m very interested in learning how to reduce the wheat in my diet.

    Reply

  8. 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.

    Reply

    • 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?

      Reply

  9. 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).

    Reply

    • 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!

      Reply

  12. 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!

    Reply

    • Hi Rachel! I have never tried it with AP four but I bet it would work! Come back and let me know. Happy Thanksgiving!

      Reply

  13. 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?

    Reply

    • 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!

      Reply

  14. 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!

    Reply

  16. 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

    • 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

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