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.
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PinIngredients
- 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.
Susan says
November 24, 2015 at 5:56 amThis 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.
Gale says
November 29, 2016 at 8:40 pmWow 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 says
July 30, 2017 at 7:52 amCan I use a thm pie crust from the cookbook for this??? It looks delish.
MamaShire says
July 30, 2017 at 9:40 pmYes! That should work fine.
Brittany says
September 21, 2017 at 8:24 amCould you use honey or maple syrup as the sweetener?
MamaShire says
September 21, 2017 at 9:00 amHi 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. 🙂
Melissa says
October 4, 2017 at 11:15 amJust wanted to let you know that I shared this over on my FB page. https://www.facebook.com/nakeytoesliving/
MamaShire says
October 5, 2017 at 12:18 amThank you, Melissa!
Stephanie says
October 23, 2017 at 6:07 pmYum! 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 says
October 27, 2017 at 1:29 amHi 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 says
November 12, 2017 at 8:44 pmThis 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 says
November 14, 2017 at 10:12 amHi 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 says
September 12, 2018 at 7:32 pmCan you sub with flax seed and water for egg?
MamaShire says
September 29, 2018 at 10:54 amI 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 says
November 21, 2017 at 10:40 amFor the sweetener-I just want to use stevia. How much would I use?
MamaShire says
November 29, 2017 at 10:47 amI haven’t tried it using only stevia so I can’t tell you for certain.
Gia says
August 30, 2018 at 2:55 amThis looks amazing! I really want to make this for Thanksgiving but, I was just wondering what the nutrition was
MamaShire says
September 29, 2018 at 10:57 amI’m hoping to add the nutritional info soon!
Jennifer Jasper says
October 20, 2018 at 2:08 pmWe 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 says
November 20, 2018 at 8:04 pmCan soy milk be used in place of the other milk?
MamaShire says
November 24, 2018 at 8:31 pmYes, soy milk should work as well.
Lorie says
November 20, 2018 at 10:52 pmThis 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 says
November 23, 2018 at 12:45 pmWhat amount would you recommend if using stevia or truvia?
MamaShire says
November 24, 2018 at 8:32 pmYou could use the same amount of Truvia.