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