Pumpkin Pie

By Nikki Sheriff

A Thanksgiving-worthy blend of spices, pumpkin, and almond flour (to reduce the carb count). So delicious even the most tradition-loyal family members will approve.

Pumpkin Pie
  • 1/3 cup coconut oil

  • 1/2 cup plus 2 TBS almond meal/flour

  • 1/4 cup plus 2 TBS all purpose flour

  • 1/4 tsp salt

  • 1 tsp white vinegar

  • 1 TBS water

  • 1 (15 oz.) can pumpkin puree

  • 2 eggs

  • 1/4 cup plus 2 TBS C&H light sugar (a sugar and stevia blend)

  • 1 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1/2 tsp salt

  • a pinch of nutmeg

  • 1/2 cup half and half

  1. Preheat oven to 425 degrees F.

  2. Spray a 9-inch pie pan with non-stick cooking spray.

  3. In a bowl, combine the almond meal, flour and salt and toss together.

  4. Add the coconut oil and blend with a pastry blender/cutter until very well combined.

  5. Add vinegar and water and continue to mix with the pastry blender.

  6. Press the crust mixture into a pie dish and with your fingers, press evenly along the bottom of the bottom and sides and set aside. Trying to roll it out won't work because it will be very soft.

  7. In a large bowl, blend the pumpkin and eggs together.

  8. In a separate bowl, whisk together the sugar, cinnamon, ginger, cloves, salt and nutmeg.

  9. Add to the pumpkin mixture and mix well.

  10. Slowly add in the half and half and mix until well combined.

  11. Bake for 10-15 minutes, watching closely and making sure the crust doesn't get too brown.

  12. Cover the crust (only) with foil or a pie crust shield.

  13. Reduce the heat to 350 degrees F and bake for 40-50 minutes longer, or until a knife inserted in the center comes out clean.

  14. Let the pie cool completely and refrigerate or serve.

Nutritional Facts

Calories 182
Total Fat 13g
Saturated Fat 1g
Sodium 85mg
Carbohydrate 15g
Dietary Fiber 3g
Protein 4g


7 replies

laughing Louise
laughing Louise 2016-10-22 12:38:32 -0500 Report

I recently made this for Thanksgiving and it was such a hit I made it again the next day. It is nice to have a gluten free and carb friendly option this tasty. I used brown sugar Splenda at half the required amount and the pie was perfectly sweetened.

beads42 2015-01-31 06:40:34 -0600 Report

Replace the Half and Half with fat free evaporated milk. It makes little difference in taste quality aside from enhanced flavor of the seasonings, certainly a plus. You and your famiy will love it! Now my children want this pumpkin pie recipe only!

volsfan100 2013-12-05 10:38:06 -0600 Report

Finaly found a good recipe!! First Thanksgiving and Christmas with Deabetes. Thought I was going to have to skip dessert. Not now. Happy Happy Happy!!!

SleeplessinOR 2013-11-28 17:39:45 -0600 Report

I would be using Splenda for my sweetener as that is my sweetener of choice. Since I don't buy half and half but I do buy milk and cream I would make my own half and half. This does sound yummy.