Delicious sugar-free Pumpkin Pie, perfect for holidays or whenever you like! This pumpkin pie is dairy-free, too! It is THM-S, Gluten-free, and low-carb.
Pumpkin pie has always been one of my favorite pies, especially cold right out of the fridge. After we changed our diet, I could no longer rely on my favorite recipe on the back of the Libby’s Pumpkin can. So, I have been on a quest to make a good pumpkin pie that is gluten, dairy, and sugar-free. I think this recipe finally hits the spot.
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Tips for making this pie:
- Libby’s brand of pure pumpkin is my favorite. It has the best color and consistency.
- I used 1/2 cup of my homemade sweetener in this recipe, and it is mildly sweet. If you like a really sweet pie, you can add a bit more sweetener—try 1/8 cup to 1/4 cup more. Again, you don’t want the sweetener to dominate the pumpkin flavor.
- To keep the pie crust sugar-free, try this pie crust from Elana’s Pantry.
Pumpkin Pie (Gluten, Dairy, and Sugar-Free)
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
A delicious sugar-free pumpkin pie.
Ingredients
- 1 15 oz. can pure pumpkin
- 1 cup cashew milk*
- 1/2 cup homemade sweetener**
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon sea salt
1 gluten-free pie crust
Instructions
- Preheat oven to 425°. Prepare pie crust.
- In a large bowl mix all pie filling ingredients together.
- Pour into prepared pie crust.
- Bake at 425° for 15 minutes. Then reduce oven temperature to 350° and bake for 45-50 minutes or until a knife inserted near the center of pie comes out clean.
- Cool on rack for a couple of hours before serving.
- Refrigerate leftovers.
Notes
*You can also use almond milk or coconut milk. I think the cashew milk gives it the creamiest texture and doesn’t overpower the pumpkin taste.
**homemade sweetener – 1 cup erythritol + 1 teaspoon stevia mixed together.
The nutrition facts are for the pumpkin pie filling only. The nutrition facts for the pie crust would be for whichever pie crust you choose.
Nutrition
- Serving Size: 1 slice
- Calories: 28
- Sugar: 1.2 g
- Sodium: 126.2 mg
- Fat: 1.1 g
- Carbohydrates: 11.3 g
- Protein: 1.6 g
- Cholesterol: 31 mg
Susan
This looks really yummy, Robin! I’m interested in your gluten free recipes. I’ve had some intestinal symptoms that do seem to be helped with a gluten free diet but I don’t think I have celiac disease. I do allow some gluten in my diet but it seems that if it is only in small quantities, I do ok.
Susan
Can I use swerve confectioners erythritol and prebiotic oligosaccharides blend instead of erythritol? If so, should I still use the stevia? I’m just about to make this with the almond flour crust and it looks perfect. Can I also freeze leftovers?
MamaShire
I haven’t tried it using that so I can’t really say. I’m not sure how the confectioner’s blend would work. If you’re using a blend you probably won’t need the stevia. Let me know how it works for you.
Gale
Wow what a terrific recipe! Thank you for posting. I’ve been following a Candida diet and was not looking forward to Thanksgiving without pumpkin pie. I found your recipe last week, and made it for Thanksgiving it is totally satisfying! I’m making another one right now. Thanks again, Happy Holidays
Coreen
Can I use a thm pie crust from the cookbook for this??? It looks delish.
MamaShire
Yes! That should work fine.
Brittany
Could you use honey or maple syrup as the sweetener?
MamaShire
Hi Brittany,
I imagine either of those would work. The consistency would change a bit so you would just need to watch that. However, if you did use either of those it would not be on plan with Trim Healthy Mama, but that would be your choice to make. 🙂
Janice
Hi, I use 7 tablespoons of pure Honey ,I love this we put it in a pecan date crust. Really great recipe
MamaShire
That sounds great!
Melissa
Just wanted to let you know that I shared this over on my FB page. https://www.facebook.com/nakeytoesliving/
MamaShire
Thank you, Melissa!
Stephanie
Yum! Wondering if anyone has tried making this a versatile FP by subbing the 2 eggs for egg whites? 🙂 Thinking it would be yummy too!
MamaShire
Hi Stephanie, I haven’t tried that, but I think I will. You would need to be sure to use an FP type crust.
Erin K
This looks so yummy! Is there any way I could sub the eggs in this recipe? My MIL can’t have them and misses pumpkin pie so much!
MamaShire
Hi Erin, I haven’t tried it subbing the eggs. You might look at Tina’s blog, Oil of Joy, she has recipes that are egg free.
Melissa
Can you sub with flax seed and water for egg?
MamaShire
I haven’t tried that in this recipe so I’m not sure. If you try it I’d love to hear how it turned out.
Andrea
For the sweetener-I just want to use stevia. How much would I use?
MamaShire
I haven’t tried it using only stevia so I can’t tell you for certain.
Gia
This looks amazing! I really want to make this for Thanksgiving but, I was just wondering what the nutrition was
MamaShire
I’m hoping to add the nutritional info soon!
Jennifer Jasper
We use unflavored gelatin for baking recipes that call for eggs. For one egg: 1 tsp. Gelatin mixed with 3 Tbs cold water. Then add 2 Tbs hot water. However, for pumpkin pie, i would use 1 TBS gelatin with 1/4 C hot water for one egg. The other may be too much liquid for pie.
Karen Shanklin
Can soy milk be used in place of the other milk?
MamaShire
Yes, soy milk should work as well.
Lorie
This looks great, and I’m going to attempt it tomorrow. Since I cannot have nuts or coconut, I’m going to try it with either unsweetened oat milk or flax milk. Fingers crossed. I also cannot stand stevia, so I’m just going to use the erythritol. 😁
Jessica
What amount would you recommend if using stevia or truvia?
MamaShire
You could use the same amount of Truvia.
Jackie Griffin
This is amazing, truly Amazing… If you want your old fashion Pumpkin Pie but can’t do the Carbs or the Dairy or Gluten OMG this is it…. AMAZING!!!!
janice
FANTASTIC, Can you make this with no crust? could you sub honey? I bought a gluten free ready crust and used monk fruit,came out great, just wanted to try a few ways. ty
Janice
This is fantastic,we use a date pecan crust for no gluten no dairy
no soy no sugar and I use seven tablespoons of honey instead of other sweetener it’s delicious can’t thank you enough
Cait K
This sounds delicious! I was looking for a gluten and sugar free pumpkin pie recipe and am so excited to try this! By chance, do you have the nutrition information on this? Thank you!
MamaShire
I just added the nutrition facts for the pumpkin pie filling. Be sure to let me know what you think when you make it!