Lite Pumpkin Pie Recipe

For those of you that don’t want to have pumpkin pie only once a year here is a lighter version just for you! Pumpkin is pretty low glycemic and filling with healthy fiber.

Baked pie with walnuts
Batter in the pie plate and ready for the oven


  • 5-6 inch pie plate (small)
  • 1/2 cup pumpkin puree
  • 3 oz of evaporated milk
  • 2 tbsp Truvia sweet complete
  • 1/8 tsp cinnamon
  • Sprinkle nutmeg
  • Sprinkle cloves
  • Dash salt
  • 1/4 cup almond flour
  • Walnuts (optional)
  • Whipped cream (optional)


  • Preheat oven to 425 degrees F. Put almond flour at the base of your pie plate, covering the bottom. Without butter it won’t stick to the sides but adds a nice taste at the bottom.
  • In a separate bowl mix all the above ingredients until thoroughly mixed with a whisk. About a minute of whisking.
  • Pour pie mix into bowl with almond flour in it.
  • Place pie in oven for 5 minutes. Reduce heat to 350 degrees F and bake for an additional 45 minutes or until a toothpick inserted in the middle comes out clean
  • Serve with whipped cream of choice, plain or with nuts as shown in picture. Enjoy!