Healthy pumpkin pie, gluten-free sugar-free

When it comes to Halloween, what comes in mind first? Pumpkin pie! This one is not a regular  – it’s gluten free, sugar free healthy pumpkin pie! And it is very tasty and easy to make. From the first day of September, I was trying to create unique, tasty and healthy pumpkin pie recipe and every time something felt wrong. I didn’t want to go too far from the classic recipe, but was trying to make it gluten free and possibly – sugar free.

I think I’ve finally succeeded! Approved by all the family starting with my little one who is always suspicious about new things and ending with my husband who is the biggest critic and expert of cakes and sweets ever 🙂

So if you are on a gluten free diet and not consuming refined sugar – this recipe is for you. If you are having no restrictions in your diet – this healthy pumpkin pie recipe is also for you as there is no compromise with the taste!

Love, Kristina

Healthy pumpkin pie, gluten-free sugar-free

Healthy pumpkin pie, gluten-free sugar-free


Healthy pumpkin pie




8 portions

For the base

100 g walnuts

60 g coconut shreds

60 g oat flour (can be replaced by any other gluten free flour)

80 g butter

1 free range egg

Sweetener of your choice:

15 drops stevia -or-

40 g xylitol -or-

50 g ground or finely chopped dates

Pinch of salt

For the filling

6 full tablespoons pumpkin puree

2 ripen bananas

2 medium free range eggs

2 teaspoons vanilla extract

Spices – cinnamon, ginger, clover, cardamon, nutmeg

For the topping

200 ml of sour juice ( I used sea buckthorn, but you can also use:

lemon & lime with pulp (1 lemon, 1 lime and 170 ml water) -or-

yuzu juice -or-

pomegranate juice (sugar-free) -or-

cranberry juice (sugar-free, with pulp)

3 teaspoons gelatin

1-2 teaspoons raw honey (depending on the sourness of your chosen juice)




Grind walnuts using the food processor so you could still feel the bits. Add coconut sheds, oat flour, sweetener, egg and room temperature butter, salt. Mix well using fork or fingers.

Take pie baking tray and spread the dough evenly on the bottom. It should be around 1-1,5 cm thick. Refrigerate for 30 minutes.

Preheat the oven to 170º C. Bake the base for 15-20 minutes.

Meanwhile prepare the filling:

If you are using raw pumpkin – peel it, remove seeds and pulp, chop into large chunks and put to boil for 10 minutes. Soak, remove excess water by pressing it and make puree using food processor.

Peel the bananas and puree with food processor. Using a whip, mix 2 eggs, pumpkin and banana puree, vanilla and spices.

Remove the base from the oven, pour the pumpkin mix on top ant put back to the oven for another 25 minutes, until golden.

Remove from the oven, leave to cool down. Don’t remove from a tray.

Make the jelly. Take 200 ml sour juice of your choice and mix it with honey. Prepare the gelatin according to the instruction on the package in the small amount of water (about 50 ml). Pour melted gelatin to the juice, mix well and pour on top of the pie.

Refrigerate for at least one hour.

Note: if you want to decorate it, it is better to do it while gelatin is not yet set – this way your decorations will stay in place.

Healthy pumpkin pie is ready! Enjoy!

Healthy pumpkin pie, gluten-free sugar-free

Healthy pumpkin pie, gluten-free sugar-free

Also try

Easy coconut dessert: raw, vegan and gluten-free

Easy coconut dessert: raw, vegan and gluten-free

Raw vegan pudding with blackberries

Raw vegan pudding with blackberries

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