Sugar, Spice, & Everything Nice: A Guilt Free Pumpkin Pie Recipe

Sugar, Spice, & Everything Nice: A Guilt Free Pumpkin Pie Recipe

While my boyfriend works toward a ketogetic diet and I make my efforts to be a bit more mindful of what I consume, I have begun to stear away from breads and high carb foods. With the holidays around the corner not to mention my love for sweets and pie specifically, this is difficult. However, I took it upon myself to find a delicious low calorie, gluten free pie recipe that we both could enjoy guilt free!


What you’ll need:

2 cups blanched almond flour

3 eggs

2 tablespoons (room temperature) coconut oil

1/2 cup coconut sugar (at least)

Pumpkin spice (as desired – recommended 1 tablespoon )

1 teaspoon nutmeg

1 teaspoon ground cinnamon

Pinch of salt

1/2 – 1 stick butter

1 teaspoon vanilla extract

1 pie pumpkin

Directions: Let’s start with the crust!

Pre heat the oven to 350 degrees.

Pour 2 cups of blanched almond flour into a large bowl

Add a pinch of salt, a dash or two of pumpkin pie spice, and 2-3 teaspoons of coconut sugar (more if desired). You can also add in a dash of cinnamon if you would like. Mix.

Add 2 tablespoons of room temperature coconut oil, briefly mix, then add 1 egg.


Mix the contents well, stirring until the coconut oil and egg are blended nicely

Stir until dough begins to form a ball

Knead dough and roll out, next shaping it to fit your pie dish

I like to sprinkle a little bit of coconut sugar along the edge of the crust but this is optional


Onto the pie filling!

Clean one pie pumpkin and cut in half, removing the stem, seeds, and strings

Cover the pumpkin with foil, placing it face down on a foil covered baking pan

Bake for an hour or so until tender

Remove the foil and peel the skin off of the pumpkin

Place pumpkin into a mixing bowl and mash until blended

Add 1 stick of melted butter and mix, then adding 2 whipped eggs, folding in until evenly blended


Add 1 teaspoon vanilla extract and a pinch of salt, mix.

Add 1/2 cup coconut sugar, 1 teaspoon nutmeg, 1 teaspoon cinnamon, and 1-2 teaspoons pumpkin pie spice (as desired) and mix well


Pour pumpkin pie filling into your gluten free crust and bake for about an hour, until you see the crust turn golden brown

Cool before serving. Once ready, serve as is or with Halo Top Vanilla Bean Ice Cream (it is gluten free and only 240 calories for the whole pint!)






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