Super Simple, healthy pumpkin pie – Gluten free, low sugar, low carb
Servings Prep Time
8 15minutes
Cook Time
Servings Prep Time
8 15minutes
Cook Time
  • 1 can (480 ml) pumpkin puree.Not pumpkin pie mix. Make sure it has no added sugar.
  • 1/2cup organic milkUse organic, grass-fed whenever possible. You can also substitude with almond milk.
  • 1/4cup steviaIf you don’t like the stevia taste, you can simply use xylitol
  • 2tbsp xylitolIf you have any xylitol sensitivities, use stevia.
  • 1/2 tsp salt
  • 2.5tsp pumpkin pie spicemake sure it’s gluten free
  • 1/2tsp cinnamon
  1. Heat the over to 425°F
  2. Start by mixing all the crust ingredients together until you reach a consistent dough. You can add water/flour as necessay. Cover and set aside.
  3. Take a medium bowl, and beat the eggs with a hand beater, or a whisk. Add the ingredients one by one as you mix everything together.
  4. Take a medium sized circular pie plate. Grease it with some coconut oil. Then take the dough and gently spread it over the plate. Trim any overhanging edge dough.
  5. Pour the filling into the crust
  6. Bake the pie for 15 minutes, then lower the temperature to 350°F and bake for 45 more minutes.
  7. Refrigirate for 2-4 hours. For best results, refrigirate over night.
Recipe Notes

You can substitute milk with almond milk/coconut milk.

If you have nuts allergies/sensitivities, you can substitute almond flour with brown rice flour