Healthier Pumpkin Pie (Gluten-Free, Lower Sugar & Made with Real Ingredients)
A healthier pumpkin pie made with real, wholesome ingredients. This recipe is naturally gluten free, egg free, lower in sugar, and uses an almond flour crust with a creamy pumpkin filling. It is cozy, simple to make, and perfect for fall or the holidays.
Equipment
- 1 8-9 inch cake pan
Ingredients
Crust
- 3 cups blanched almond flour
- 1/4 cup real maple syrup
- 3 tbsp melted coconut oil
- 2 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of salt
Filling
- 1 can pumpkin
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
- 1 1/2 tsp pumpkin pie spice
- 3 tbsp cornstarch
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup organic sugar
- 1 dash vanilla extract
Instructions
Preheat the oven to 350°F.
- In a bowl, mix together the almond flour, maple syrup, melted coconut oil, vanilla, cinnamon, and a pinch of salt until a dough forms.
- Press the crust mixture firmly into a round cake pan
- Bake the crust for 6 minutes, then remove from the oven.
In another bowl, whisk together the pumpkin, Greek yogurt, maple syrup, pumpkin pie spice, cinnamon, vanilla, salt, and cornstarch until smooth.
- Pour the filling over the partially baked crust.
- Bake uncovered for 40 minutes, or until the center is set and the edges are golden.
- Remove from the oven and let the pie cool completely.
Transfer to the fridge and chill overnight.
- The next day, make the homemade whipped cream by whipping the heavy cream, sugar, and vanilla with a mixer until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie, slice, and enjoy.
- Store leftovers in the fridge.
Video
Notes
This pumpkin pie is naturally gluten-free, egg-free, and lower in sugar than traditional versions.
Made with real, wholesome ingredients like almond flour, Greek yogurt, coconut oil, and maple syrup.
For a dairy-free or vegan version (not tested), try swapping Greek yogurt with a thick coconut yogurt and using a coconut-based whipped topping.
Tastes best after chilling overnight.
Works perfectly in a round cake pan for a rustic, simple presentation.