Gluten-Free Pumpkin Pie

Gluten-Free Pumpkin Pie recipe made healthy with just 5-ingredients, super easy low-sugar pie with an almond flour crust making it low-carb friendly and a happy tummy. {Healthy, Low-Carb}
Healthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-Carb

Gluten-Free Pumpkin Pie Recipe

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If I could make just one more pie in my life, it seriously might be this Healthy Gluten-Free Pumpkin Pie. After putting together this new recipe, I have one important takeaway:  We do not make or have enough pie in our lives(Oh boy, that totally is something R would say.)

Well, at least I don’t have enough pie in my life.

The main reason is that R has an uncontrollable weakness for pie. More specifically, pumpkin pie; he would survive on pumpkin pie and pumpkin pie alone, if he could.

Putting this in perspective, it gives me a very picky, highly regarded pumpkin pie expert right here in-house.

As I mentioned earlier this week, I am on a Thanksgiving Day meal mission. I’m making everything beforehand to make sure it, well, tastes good, but also to put my own gluten-free twist on dishes so I can eat them, too.

The requirement: Non gluten-free eaters will not be able to tell the difference.

Mission commenced.


Healthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-CarbThe crust is the most important part. I took the concept of using almond flour from the delicious no-bake chocolate pie and peanut butter pie I made last year and went with it.

I wanted it to be crispy on the edges and incorporate the buttery crust we all know and love. Mission accomplished.

After I and the famous pumpkin pie taste tester agreed it was right on the money, I realized how much better this pie was compared to the traditional pumpkin pies! Low-carb individuals, I have found the only pie crust recipe you will ever need!

Diabetes runs in R’s family, and at one point his sugar levels were out of control. I feel better having him eat this pie rather than devouring an entire pan of the traditional pumpkin pie. (Believe me, he’ll do it either way.) 

Healthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-Carb

Vegan Option: There is a awesome Vegan Pumpkin Pie recipe by Texanerin if you need to go that route. Healthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-CarbIf you really think about it, Healthy Gluten-Free Pumpkin Pie sounds like something that would never work. By cutting the sugar more in half at 12 grams of sugar per slice, you seriously do not miss the other 16 grams of sugar.

This pie filling is sweet, moist, and decadent, paired perfectly with the buttery low-carb crust. It is pumpkin pie pillowy heaven.

I often wonder why we don’t make desserts like this from day one. I cannot tell the difference. More importantly, the ultimate pumpkin pie taster couldn’t either.

He took a slice to work for lunch everyday and then also had a slice for dessert every night. He’s been eating better lately, and it being the same amount of sugar as a granola bar, he’ll be alright.

Healthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-CarbHealthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-CarbIn my ultimate and humble opinion, homemade whipped cream on top is what makes (and completes) a pie. You can easily make it using your immersion blender as shown here  on Veggie Balance YouTube channel. (Very first video ever. Not the greatest, but it does the job of showing how easy it is.)

Pardon me for not piping the whipped cream on top like a perfect dot. I just did not have time for it. I was trying to beat the sun.

Good ole’ Michigan and the time change. Sun is setting at 5:30 PM right now. It really is a race against time. I knew R would be coming home soon and he would immediately want a piece of pie. If I told him he’d have to wait until the next day, I would never hear the end of it. Plus, I kind of wanted to help myself to a third slice. 🙂

With this Healthy Gluten-Free Pumpkin Pie that is low-sugar, low-carb, and low-calorie, it is totally doable to eat a second piece (though maybe not a third, because that is a lot of pie).

But as I said earlier, we need more pie in our lives, so why not? Help yourself to that third slice. 🙂

Healthy Gluten-Free Pumpkin Pie Recipe Low-Sugar Low-Carb

Gluten-Free Pumpkin Pie
Prep time
Cook time
Total time
Gluten-Free Pumpkin Pie recipe made healthy with just 5-ingredients, super easy low-sugar pie with an almond flour crust making it low-carb friendly and a happy tummy.
Recipe type: Dessert
Serves: 8 slices
Pumpkin Filling
  • 1 can (15oz) pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup white sugar
  • ½ teaspoon sea salt
  • 2 eggs, beaten
  • 1 cup whole milk
Gluten-Free Pie Crust
  1. Preheat oven to 425° F
  2. Place blanched almond flour, and salt.
  3. Add melted butter and pulse until mixture forms a ball.
  4. Press dough into a 9-inch pie pan
  5. In a large mixing bowl add pumpkin, pumpkin pie spice, sugar, sea salt and mix together.
  6. In a small bowl add eggs, beat with whisk for 1 minute. Add eggs to pumpkin mixture.
  7. Slowly stir in milk until fully incorporated.
  8. Pour pumpkin mixture into pie crust.
  9. Place pie into oven, place pan under pie to catch drippings.
  10. Bake for 15 minutes, turn oven temperature down to 350° F and continue baking 40-50 minutes or until knife comes out clean.
Nutrition Information
Serving size: 1 slice Calories: 296 Fat: 21 g Saturated fat: 5 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 12 g Sodium: 45 mg Fiber: 5 g Protein: 10 g Cholesterol: 85 mg

Available as Ebook & Paperback


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14 thoughts on “Gluten-Free Pumpkin Pie

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    1. Lindsay Post author

      So I have always preferred the taste of whole milk myself when it comes to this recipe. Like 1% or 2% would perfectly work in it’s replacement.

      I also have been working on a dairy-free options as well if that is what you have in mind, once I perfect the flavors I’ll be sharing that. 😉

    1. Lindsay Post author

      You can mix it together in a bowl if you don’t have a food processor. If you have relatively fine almond flour it should form together nicely. Sometimes with almond flour there are larger chunks and the food processor just helps create a finer meal and smoother crust consistency. Hope this helps!

  5. S

    I made it with sugar substitute and no food processor. It is amazing! My pumpkin pie loving boys gave it their seal of approval too. Can this be stored on the counter for a night or two?

    1. Lindsay Post author

      So glad you enjoyed it! So personally, we refrigerate our pie. But I know people who store it on the counter for a night or so and they are perfectly fine. 🙂

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