Gluten Free Pumpkin Pie recipe made healthy with just 5-ingredients. This super easy low-sugar pumpkin pie is made with an almond flour crust making it low carb and a happy tummy.
(Healthy, Low-Carb, Low-Sugar, Dairy-Free & Vegan Friendly)
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.
Well, at least I don’t have enough pie in my life.
Is pumpkin pie gluten-free?
- Very fortunately the filling IS gluten-free if you make it from scratch! You will have to be careful with pre-made fillings but with this recipe you don’t have to worry one bit!
- We’ve made a delicious gluten-free pie crust to go with the pumpkin filling.
- Gluten-free and non gluten-free eaters alike will be devouring this gluten-free pumpkin pie recipe not having a clue it is indeed gluten-free!
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.
Thanksgiving is coming our way FAST.
The requirement: Non gluten-free eaters will not be able to tell the difference.
Gluten Free Pumpkin Pie Crust
The 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’ve made in the past.
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!
If you want a more traditional pie crust try out the gluten-free pie crust we used in our gluten-free blueberry pie.
We’ve done it. We’ve made Healthy Gluten Free Pumpkin Pie
If 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. You can also try out our crustless pumpkin pie
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.
Pumpkin Pie Baking and Making Tips
- Watch your crust halfway through baking. If it started getting rather brown cover with foil to prevent from burning.
- In 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 or make sure you have a very cold bowl to whip your heavy cream in. Both will do the trick.
In 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 or make sure you have a very cold bowl to whip your heavy cream in. Both will do the trick.
How to Make Our Gluten-Free Pumpkin Pie Dairy-Free and Vegan
For Dairy-Free and Vegan options feel free to substitute both whipped cream and follow the recipe with the substitutions for those vegan pumpkin pie changes. Both will have people asking for me.
With this Gluten-Free Pumpkin Pie that is low-sugar, low-carb, and low-calorie, it is totally doable to eat a second piece.
But as I said earlier, we need more pie in our lives, so help yourself to that third slice. 🙂
Michele @ Two Raspberries says
this looks awesome! I love that you made it healthier!!! YUM! 😉
It’s about to be made for this years Thanksgiving and I cannot wait to EAT IT ALL. 😉
Do you have to use whole milk? Or could another type of milk be used?
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. 😉
Ingredients for crust includes an egg, but the instructions do not show when to add it. Can you clarify, please?
Sorry for the confusion, Thank you for asking! Recipe instructions have been corrected. 🙂
I don’t not see correction for crust.
I’m sorry, I’m not sure what you are asking about?
I don’t have a food processor, how can I make this?
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!
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?
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. 🙂
Does the crust require an egg? It is included in the ingredient list but is not in the instructions.
Good catch. Thank you Vickie, yes the crust does require a egg. Instructions have been fixed. Thank you! 🙂
I love this recipe! I add a few tablespoons of sugar to crust with some cinnamon. I start it with the foil on the crust area and take it off half way. I also have used heavy cream before for the milk and it gets rave reviews! Thank you for this recipe!
Thank you for this gluten free recipe! This was my first pumpkin pie! I love baking with almond flour! I substituted sugar for monkfruit/erythritol blend. I think I’ll double the amount next time or add pure monkfruit to punch up the sweetness. I’ll try foiling the crust from the beginning as mine got a little too dark, and maybe add a little sweetener there too. Wanted to ask about the temperature also. Other recipes I researched say bake at 425F for just the first 15 minutes, then 350 thereafter. Can you confirm? Thanks again!!
I just tried this recipe for the first time and it’s quite good. I’m going to add more sweetener and spice to the pumpkin filling next time. I notice other pumpkin pie recipes add a larger amount. Also, I was unable to prevent the crust from scorching. Is it possible the oven should be reduced to 350 degrees after the first 15 minutes of baking? I notice other pumpkin pie recipes call for that as well. I’ll me baking this again for Christmas with a few tweaks! Thanks for a recipe that is gluten free and also low carb! 🙂