Sugar Free Pumpkin Pie


Filling Ingredients:

  • 15 oz pumpkin puree
  • 1/2 cup whole milk or coconut milk
  • 2 large eggs
  • 5 dates**
  • 1 tb monk fruit/ luo han guo**
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt


  1. Soak dates in milk for 30 min or overnight to soften.
  2. Preheat oven to 350 degrees Farenheit.
  3. Blend all ingredients together in a blender on high until smooth. Pour into (gluten free) pie crust***.
  4. Bake in center of oven for ~50 minutes, or until center is set.

**in place of dates and monk fruit, you can use 1/3 cup honey or maple syrup.

***for this pie, the crust is made from almond flour, egg, and coconut oil.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s