if you’re craving a cozy fall dessert that tastes like the holidays but feels light and nourishing, this pumpkin pie is pure magic.
it’s wholesome, gluten-free, and made with simple, real ingredients that you probably already have on hand.
the filling is ultra creamy and custard-like, somewhere between a classic pumpkin pie and a light cheesecake.
skipping the milk gives it that rich texture that melts in your mouth while still holding its shape beautifully when sliced.
the flavor is perfectly balanced with warm cinnamon, ginger, nutmeg, and cloves with just the right amount of natural sweetness from maple syrup.
it’s comfort food that still feels fresh and clean.
the crust couldn’t be easier to make just almond flour, oat flour, maple syrup, butter (or coconut oil), cinnamon, and a pinch of salt.
it presses right into your pie dish, no rolling pin required.
the almond and oat combo gives it a subtle nuttiness and hearty flavor that pairs so well with the smooth pumpkin filling.
this recipe is completely gluten-free and can easily be made dairy-free by using coconut oil in the crust and coconut yogurt in the filling.
if you want to make it vegan, you can try using two flax eggs in place of the regular eggs, though the texture will be slightly softer and you may want to add another tbsp of cornstarch.
another thing to love about this pie is how simple it is to make — one bowl for the crust, one for the filling, and it all bakes together into a beautiful dessert that looks like you spent hours in the kitchen.
the cornstarch in the filling helps it set faster too, so it’s easier to slice and doesn’t need a full overnight chill if you’re short on time.
store leftovers in the fridge, covered, for up to 4–5 days.
it’s best served cold straight from the fridge, but you can also let it sit out for 10–15 minutes before serving if you prefer a softer texture.
add a dollop of coconut whipped cream or greek yogurt on top for the perfect finish.
this nourishing pie is proof that fall desserts can be both indulgent and wholesome.
it’s the kind of recipe you’ll want to make again and again, whether it’s for thanksgiving or just a cozy weekend treat!!
if you love The Best Ever Gluten-Free Healthy Pumpkin Pie, then try these other recipes from upbeetandkaleingitblog!
Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)
Pumpkin Spice Cheesecake Cookies with Caramelized Apples
Lightened Up Gluten Free Pumpkin Whoopie Pies
Obsession-Worthy Gluten-Free Pumpkin Banana Bread
No Bake Healthy Autumn Bliss Cheesecake
Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)
Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies
YiaYia’s Loukomades (But Make Them Gluten-Free)!
Healthy Vanilla Bean Frozen Greek Yogurt with Caramelized Bananas
Healthy Pumpkin Spice Greek Yogurt Pancakes
Pumpkin Spice Cheesecake Cookies with Caramelized Apples
Unbelievably Healthy Pumpkin Protein Bread (14g Protein!)
Incredible Healthy and Gluten Free Pumpkin Cream Cheese Streusel Muffins
The Best Gluten-Free Pumpkin Snacking Cake
are you going to make my The Best Ever Gluten-Free Healthy Pumpkin Pie!?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
8
servings20
minutes45
minutes228
kcalAPPROXIMATE MACROS per slice
calories: 225
protein: 8g
carbs: 23g
fat: 10g
fiber: 3g
for the crust
1 cup almond flour
3/4 cup gluten-free oat flour
1/4 cup melted butter or coconut oil
3 tbsp pure maple syrup
1/2 tsp cinnamon
pinch of sea salt
for the filling
1 1/2 cups organic pumpkin purée (about 3/4 of a 15 oz can)
2 large eggs
1/4 cup maple syrup or honey (or up to 1/3 cup if you prefer it sweeter)
2 tbsp date sugar or coconut sugar
1/3 cup plain 2% greek yogurt (or coconut yogurt for dairy-free)
1 1/2 tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves
pinch of sea salt
1 tsp vanilla extract
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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6 Responses
Hi Mary!! I wanted to try to make this into bite size pumpkin pies. Do you think that is possible? If so how long do you think they would need to be baked? Thank you!!! ❤️🥰
hi! start with cutting the time in half and check to see if the filling is set!
Okay this is better than store bought pumpkin pie 😭 it’s soooo good ! I made it using monk fruit sweetener and added a hind or cardamom powder to it, came out so good.
ahhhh thank you lina!
This was sooo good! I only used 2 tbsp of maple syrup in the crust and 5 tbsp in the filling. I also skipped the cornstarch and instead cooked the filling on the stove before baking it in the pie. It turned out just sweet enough, and the cinnamon flavor of the crust complemented the pie perfectly 🙂 Thank you so much, this recipe is a keeper!
oh yay!! amazing! thank you for sharing.