Lauren Kelly Nutrition

Better Health, Better Food, Better You

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact

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

November 17, 2013 by lauren.kelly 31 Comments

Pin
Share
Tweet
Share

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

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.

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?  

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!

You might also like

  • Green Bean Quinoa CasseroleGreen Bean Quinoa Casserole
  • Spicy Cornbread Stuffed with Cheese {Gluten Free}Spicy Cornbread Stuffed with Cheese {Gluten Free}
  • Gluten Free Eggnog SconesGluten Free Eggnog Scones
  • Keto Avocado Chocolate Chia Pudding **Dairy-Free, Sugar Free, Wheat-Free, Gluten-Free, Low Carb**Keto Avocado Chocolate Chia Pudding **Dairy-Free, Sugar Free, Wheat-Free, Gluten-Free, Low Carb**
Pin
Share
Tweet
Share
Signature

Filed Under: Desserts, Gluten Free, Keto, Low Carb, Vegetarian, Wheat Free Tagged With: Christmas, Gluten free, holidays, Thanksgiving, the everything wheat-free diet cookbook, unrefined sugar, wheat free

Comments

  1. Beth C says

    January 25, 2013 at 1:02 am

    Sounds Yummy

    Reply
  2. Kristi says

    January 25, 2013 at 2:35 am

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

    Reply
  3. Martha @ A Family Feast says

    November 9, 2014 at 3:59 pm

    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!

    Reply
    • lauren.kelly says

      November 9, 2014 at 4:29 pm

      That makes me happy Martha, I really hope you like it!

      Reply
  4. [email protected]+press says

    November 9, 2014 at 4:04 pm

    this sounds SO delicious!

    Reply
    • lauren.kelly says

      November 9, 2014 at 4:29 pm

      Thanks Heather!

      Reply
  5. Kate @Diethood says

    November 9, 2014 at 4:24 pm

    What a beautiful dessert!! I’d happily eat it all on my own… 😀

    Reply
    • lauren.kelly says

      November 9, 2014 at 4:29 pm

      Trust me Kate, it’s not hard to do! 🙂

      Reply
  6. genevieve @ gratitude & greens says

    November 9, 2014 at 6:41 pm

    I love pecans! Great crust 🙂

    Reply
  7. Jodee Weiland says

    November 9, 2014 at 6:49 pm

    This pie looks awesome, especially for those in need of gluten free recipes! What a great idea…thanks for sharing!

    Reply
  8. Robin says

    October 7, 2016 at 6:33 pm

    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
    • lauren.kelly says

      October 7, 2016 at 6:35 pm

      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. Robin says

    October 7, 2016 at 7:33 pm

    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
    • lauren.kelly says

      October 7, 2016 at 8:42 pm

      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
  10. Susan Salzman says

    November 21, 2016 at 3:19 pm

    That is one gorgeous looking Pie!!! Happy Thanksgiving. xx

    Reply
    • lauren.kelly says

      November 21, 2016 at 5:05 pm

      Thank you Susan!

      Reply
  11. Megan @ MegUnprocessed says

    November 22, 2016 at 7:46 am

    Beautiful crust!

    Reply
    • lauren.kelly says

      November 23, 2016 at 10:08 pm

      Thank you!! It’s my favorite part 🙂

      Reply
  12. Rachel says

    November 23, 2016 at 9:54 pm

    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
    • lauren.kelly says

      November 23, 2016 at 10:07 pm

      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. Linda Coon says

    November 17, 2017 at 9:49 am

    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
    • lauren.kelly says

      November 17, 2017 at 12:37 pm

      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. Tasha says

    September 6, 2018 at 9:37 pm

    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
    • lauren.kelly says

      September 6, 2018 at 9:57 pm

      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/

      Reply
  15. Nancy says

    November 4, 2018 at 2:02 pm

    Why is there no fat, protein, carb or calories posted?

    Reply
    • lauren.kelly says

      November 25, 2019 at 8:19 pm

      Hi Nancy, You can easily add this to MyFitnessPal or one of those to get the macros. Thanks!

      Reply
  16. Christina Spencer says

    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 says

      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

Trackbacks

  1. Pumpkin Fudge {No Bake, Vegan, Gluten-Free, Dairy-Free, Grain-Free} says:
    October 29, 2014 at 1:58 am

    […] is one of the easiest, healthiest pumpkin recipe you will find! Next to my pumpkin pie recipe of […]

    Reply
  2. Light & Healthier Thanksgiving Dessert Recipe Round Up | Food Done Light says:
    November 15, 2014 at 2:01 am

    […]  Lauren Kelly Nutrition – Gluten Free Pumpkin Pie with Pecan Crust […]

    Reply
  3. Candied Pecans {Gluten Free, Vegan & Low Carb} says:
    November 26, 2020 at 3:55 pm

    […] Yes these are perfect as a snack or even a treat or dessert, but you can also add them to oatmeal, salads like my Arugula Beet Salad with Candied Pecans and Gorgonzola Cheese or top them on my Gluten Free Pecan Pie. […]

    Reply

Leave a Reply to lauren.kelly Cancel reply

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

Recipe Rating




Lauren Kelly

Lauren Kelly
My Newest Cookbook!
Greek Yogurt Cookbook

Most Popular Recipes

  • Made with just a few, simple ingredients these delicious Blueberry Scones are gluten free, sugar free, low carb and Keto friendly! Blueberry Scones {Gluten Free, Dairy Free, Vegan, Low Carb, Sugar Free, Keto}
  • These No Bake Cookie Dough Bars are so easy to prepare and delicious! #glutenfree #sugarfree #keto #lowcarb #grainfree No Bake Cookie Dough Bars {Sugar Free, Low Carb, Gluten Free, Keto}
  • Matcha Coconut Ice Cream from Lauren Kelly Nutrition #vegan #glutenfree #dairyfree Matcha Coconut Ice Cream {4 Ingredients, No Churn, Vegan, Dairy-Free, Gluten-Free}
  • This Spiked Apple Cider from lauren Kelly Nutrition is the cocktail you need this Fall! Spiked Apple Cider
  • This Bulletproof Hot Chocolate will be your favorite winter drink! Low carb, keto, paleo & gluten free too. From Lauren Kelly Nutrition Bulletproof Hot Chocolate {Low Carb, Keto, Gluten Free, Dairy Free, Vegan}
  • Simple to make with all wholesome ingredients, these Cranberry Almond Energy Balls are a must make! No Bake Cranberry Almond Energy Balls {Gluten Free, Sugar Free, Keto, Low Carb, Dairy Free, Vegan}
  • This Healthy Mexican Casserole is my favorite, easy meal. It's gluten free, delicious and is ready in 30 minutes! Healthy Mexican Casserole
  • Vegetable Parmesan Quinoa made in the Slow Cooker! Lauren Kelly Nutrition Vegetable Parmesan Quinoa in the Slow Cooker
  • Creamy Spinach and Mushroom Gratin from The Ketogenic Kitchen Cookbook Creamy Spinach and Mushroom Gratin {Low Carb, Keto, Gluten Free}
  • Gingerbread Chocolate Overnight Oats make the perfect, healthy breakfast! Gingerbread Chocolate Overnight Oats {Vegan, Gluten-Free, Dairy-Free}

Recent Posts

  • Blueberry Scones {Gluten Free, Dairy Free, Vegan, Low Carb, Sugar Free, Keto}
  • No Bake Cranberry Almond Energy Balls {Gluten Free, Sugar Free, Keto, Low Carb, Dairy Free, Vegan}
  • Strawberry Spinach Salad {Gluten Free, Dairy, Free, Keto, Low Carb, Vegan}
  • Creamy Cauliflower Soup {Keto, Low Carb, Gluten Free, Sugar Free}
  • Almond Flour Thumbprint Cookie {Gluten Free, Sugar Free, Vegan, Low Carb, Keto}
Wheat-Free Cooking!
Everything Wheat Free Book

Categories



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.


© 2021 · Lauren Kelly Nutrition • Privacy Policy • Log in
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.