Today’s post celebrates the most fantastic of pies – pumpkin pie. Not only that, this is a gluten free pumpkin pie AND a low carb pumpkin pie. To celebrate the dualness of this pie, I have two crust options. The first low carb crust option is a light, crispy crust, and the other is a more dense, moist crust. Both are gluten free pumpkin pie crusts as well as a low carb pumpkin pie crust.

Print Recipe Low Carb Pumpkin Pie Low carb pumpkin pie that is also a gluten free pumpkin pie with two crust options. Prep Time 15 mins Cook Time 45 mins Total Time 1 hr Ingredients Dense, Moist Pumpkin Pie Crust 1.5 cups Almond Meal

0.5 cups Golden Flaxseed Meal

8 tablespoons Butter

2 tablespoons Coconut Oil

5 drops Stevia

dash Salt Crispy, Lighter Pumpkin Pie Crust 1 cup Almond Meal

1 cup Golden Flaxseed Meal

5 drops Stevia

1 dash Salt Pumpkin Pie Filling Ingredients 2 cups Fresh Pumpkin r 1 Can Pumpkin (not pumpkin pie mix which contains sugar)

0.5 cups Whole Cream

0.5 cups Coconut Milk

1 tablespoon Cinnamon

0.5 teaspoons Nutmeg

0.5 teaspoons Cloves

0.5 teaspoons Ginger

0.5 teaspoons Salt

4 drops Vanilla Stevia or 1/2 tsp vanilla, then use extra stevia

6 Liquid Stevia

2 Eggs Instructions For the crusts, melt the butter and mix all ingredients and spread in your pie or tart pan. If making the moist crust, pre-bake it for about 5 - 7 minutes to firm it up.

Mix all pie ingredients together and adjust spices as desired

Bake for 40-45 minutes until toothpick comes out clean

Tastes best if left to chill overnight, so make this bad boy the night before if possible

Makes 8 servings per pie