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.
Nancy
Why is there no fat, protein, carb or calories posted?
lauren.kelly
Hi Nancy, You can easily add this to MyFitnessPal or one of those to get the macros. Thanks!
Tasha
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!
lauren.kelly
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/
Linda Coon
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?
lauren.kelly
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!
Rachel
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!
lauren.kelly
Hi Rachel! I have never tried it with AP four but I bet it would work! Come back and let me know. Happy Thanksgiving!
Megan @ MegUnprocessed
Beautiful crust!
lauren.kelly
Thank you!! It's my favorite part 🙂
Susan Salzman
That is one gorgeous looking Pie!!! Happy Thanksgiving. xx
lauren.kelly
Thank you Susan!
Robin
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).
lauren.kelly
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!
Robin
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.
lauren.kelly
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?
genevieve @ gratitude & greens
I love pecans! Great crust 🙂
Jodee Weiland
This pie looks awesome, especially for those in need of gluten free recipes! What a great idea...thanks for sharing!
Kate @Diethood
What a beautiful dessert!! I'd happily eat it all on my own... 😀
lauren.kelly
Trust me Kate, it's not hard to do! 🙂
heather+@french+press
this sounds SO delicious!
lauren.kelly
Thanks Heather!
Martha @ A Family Feast
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!
lauren.kelly
That makes me happy Martha, I really hope you like it!
Kristi
Looks delicious! I found your blog today and I'm very interested in learning how to reduce the wheat in my diet.
Beth C
Sounds Yummy