Pumpkin Pie

This pumpkin pie recipe is goes light on the sugar making it a better option for those with diabetes around the holidays to manage their blood sugars.
Course: Desserts
Cuisine: Fun With Food, Vegetarian
Keyword: Fall, Holiday, Party, Winter
Condition: Cancer, Diabetes, Gluten Free, Heart Health, Low Sodium
Servings: 8 people



  • 2 cups almond flour blanched
  • 1/2 t salt
  • 1 t cinnamon
  • 2-3 T butter melted and cooled
  • 1 egg beaten


  • 15 oz pureed pumpkin canned
  • 1/3 cup brown sugar
  • 1 t cinnamon
  • 1 t nutmeg
  • 1/2 t salt
  • 2 eggs beaten well
  • 1 cup fat-free milk


  • Preheat oven to 420 degrees.
  • For the crust, combine the almond flour, salt, cinnamon, and egg in a large bowl. Slowly stir in the butter until mixture sticks together and holds.
  • Press crust into a 9-inch pie pan until crust is thin and even.
  • In a separate large bowl, combine the pumpkin, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt until combined.
  • Stir in the two beaten eggs to the pumpkin mixture.
  • Slowly stir in the milk to the pumpkin mixture until fully combined.
  • Pour into the crust making sure not to spill over, some pumpkin mixture might be left over.
  • Bake in the oven for 15 minutes and then cover crust with aluminum foil to prevent burning.
  • Bake in the oven for an additional 4-45 minutes, until center is firm and cooked.


Carbohydrates: 22g | Protein: 10g | Fat: 19g | Cholesterol: 7mg | Sodium: 358mg | Potassium: 192mg | Fiber: 5g

Please note:

Nutrition info is an estimate and may contain errors.

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