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You are here: Home / Desserts / Pumpkin Pie (Gluten, Dairy, and Sugar-Free)

Pumpkin Pie (Gluten, Dairy, and Sugar-Free)

November 24, 2015
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Delicious sugar-free Pumpkin Pie perfect for holidays or whenever you like! This pumpkin pie is dairy-free, too! THM-S, Gluten-free, low-carb.

Pumpkin Pie - Gluten-Free, Dairy-Free, THM, and Sugar-Free. Delicious low-carb pumpkin pie for Thanksgiving. On plan with Trim Healthy Mama. #pumpkinpie #dairyfreepumpkinpie #thm #trimhealthymama - (This post contains affiliate links. See my disclosure policy here.)

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

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.

Pumpkin Pie - Gluten, Dairy and Sugar-Free - MamaShire

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 to it, 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.
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Sugar-free pumpkin pie

Pumpkin Pie (Gluten, Dairy, and Sugar-Free)

★★★★★ 5 from 4 reviews
  • Author: MamaShire
  • Yield: 12 servings 1x
  • Category: Dessert
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Description

A delicious sugar-free pumpkin pie.


Ingredients

Scale
  • 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

  1. Preheat oven to 425°. Prepare pie crust.
  2. In a large bowl mix all pie filling ingredients together.
  3. Pour into prepared pie crust.
  4. 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.
  5. Cool on rack for a couple of hours before serving.
  6. 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.

Did you make this recipe?

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Delicious Pumpkin Pie that's gluten-free & sugar-free.

Pumpkin Pie - Sugar-free, Gluten-free, Dairy-free, Low-Carb, THM-S

Filed Under: Desserts, Pies & Cobblers, Trim Healthy Mama S Tagged With: dairy-free, dessert, gluten-free, grain-free, S dessert, sugar-free, Trim Healthy Mama, Trim Healthy Mama S

Reader Interactions

Comments

  1. Susan

    November 24, 2015 at 5:56 am

    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.

    Reply
    • Susan

      November 08, 2020 at 10:58 am

      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?

      Reply
      • MamaShire

        November 08, 2020 at 8:37 pm

        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.

  2. Gale

    November 29, 2016 at 8:40 pm

    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

    Reply
  3. Coreen

    July 30, 2017 at 7:52 am

    Can I use a thm pie crust from the cookbook for this??? It looks delish.

    Reply
    • MamaShire

      July 30, 2017 at 9:40 pm

      Yes! That should work fine.

      Reply
  4. Brittany

    September 21, 2017 at 8:24 am

    Could you use honey or maple syrup as the sweetener?

    Reply
    • MamaShire

      September 21, 2017 at 9:00 am

      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. 🙂

      Reply
    • Janice

      December 20, 2020 at 11:17 pm

      Hi, I use 7 tablespoons of pure Honey ,I love this we put it in a pecan date crust. Really great recipe

      ★★★★★

      Reply
      • MamaShire

        December 22, 2020 at 10:07 am

        That sounds great!

  5. Melissa

    October 04, 2017 at 11:15 am

    Just wanted to let you know that I shared this over on my FB page. https://www.facebook.com/nakeytoesliving/

    Reply
    • MamaShire

      October 05, 2017 at 12:18 am

      Thank you, Melissa!

      Reply
  6. Stephanie

    October 23, 2017 at 6:07 pm

    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!

    Reply
    • MamaShire

      October 27, 2017 at 1:29 am

      Hi Stephanie, I haven’t tried that, but I think I will. You would need to be sure to use an FP type crust.

      Reply
  7. Erin K

    November 12, 2017 at 8:44 pm

    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!

    Reply
    • MamaShire

      November 14, 2017 at 10:12 am

      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.

      Reply
    • Melissa

      September 12, 2018 at 7:32 pm

      Can you sub with flax seed and water for egg?

      Reply
      • MamaShire

        September 29, 2018 at 10:54 am

        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.

  8. Andrea

    November 21, 2017 at 10:40 am

    For the sweetener-I just want to use stevia. How much would I use?

    Reply
    • MamaShire

      November 29, 2017 at 10:47 am

      I haven’t tried it using only stevia so I can’t tell you for certain.

      Reply
  9. Gia

    August 30, 2018 at 2:55 am

    This looks amazing! I really want to make this for Thanksgiving but, I was just wondering what the nutrition was

    Reply
    • MamaShire

      September 29, 2018 at 10:57 am

      I’m hoping to add the nutritional info soon!

      Reply
  10. Jennifer Jasper

    October 20, 2018 at 2:08 pm

    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.

    Reply
  11. Karen Shanklin

    November 20, 2018 at 8:04 pm

    Can soy milk be used in place of the other milk?

    Reply
    • MamaShire

      November 24, 2018 at 8:31 pm

      Yes, soy milk should work as well.

      Reply
  12. Lorie

    November 20, 2018 at 10:52 pm

    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. 😁

    Reply
  13. Jessica

    November 23, 2018 at 12:45 pm

    What amount would you recommend if using stevia or truvia?

    Reply
    • MamaShire

      November 24, 2018 at 8:32 pm

      You could use the same amount of Truvia.

      Reply
  14. Jackie Griffin

    November 29, 2019 at 3:34 pm

    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!!!!

    ★★★★★

    Reply
    • janice

      November 03, 2020 at 10:38 pm

      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

      ★★★★★

      Reply
  15. Janice

    December 12, 2020 at 11:42 am

    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

    ★★★★★

    Reply

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