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.
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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 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.
Some tips for making this pie:
- Libby’s brand of pure pumpkin is my favorite. It has the best color and consistency.
- Cashew milk has a nice creamy texture and doesn’t compete with the pumpkin flavor like coconut milk can.
- 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.
- I recommend using a pie crust from the Trim Healthy Mama Cookbook or this pie crust from Elana’s Pantry.
Trim Healthy Mamas, this pie is an S. Make sure to use a pie crust that is also an S.
PrintPumpkin Pie (Gluten, Dairy, and Sugar-Free)
- Yield: 12 servings 1x
- Category: Dessert
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.
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.
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
Can I use a thm pie crust from the cookbook for this??? It looks delish.
Yes! That should work fine.
Could you use honey or maple syrup as the sweetener?
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. 🙂
Just wanted to let you know that I shared this over on my FB page. https://www.facebook.com/nakeytoesliving/
Thank you, Melissa!
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!
Hi Stephanie, I haven’t tried that, but I think I will. You would need to be sure to use an FP type crust.
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!
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.
Can you sub with flax seed and water for egg?
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.
For the sweetener-I just want to use stevia. How much would I use?
I haven’t tried it using only stevia so I can’t tell you for certain.
This looks amazing! I really want to make this for Thanksgiving but, I was just wondering what the nutrition was
I’m hoping to add the nutritional info soon!
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.
Can soy milk be used in place of the other milk?
Yes, soy milk should work as well.
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. 😁
What amount would you recommend if using stevia or truvia?
You could use the same amount of Truvia.