pumpkin pie

Pumpkin Pie Without Sugar

There is definitely a need to reduce sugar intake because the average American eats 150 pounds of it a year. But it’s often hard to find a good recipe to take the place of a traditional or family favorite. This pumpkin pie is made gluten free, without dairy, nuts, eggs, oil and refined sugar. And it tastes great!

I hope this helps those who are sensitive to the traditional ingredients and you find this a tasty alternative that everyone will enjoy!

Pumpkin Pie with Oat Crust

Prep Time30 minutes
Cook Time1 hour
chill time2 hours
Course: Dessert
Cuisine: American
Keyword: dairy free, egg free, gluten free,, nut free, pumpkin, sugar-free
Servings: 8


  • food processor


  • cups gluten free rolled oats
  • ¼ cup flaxseed meal divided
  • 3 tablespoons unsalted tahini sesame seed butter
  • 1 cup unsweetened plant milk divided
  • 15 oz. can pumpkin
  • ½ cup chopped pitted whole dates
  • ¼ cup date syrup or maple syrup
  • 2 tablespoons arrowroot powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt


  • Preheat oven to 375°F.
  • For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the tahini. Cover and pulse until mixed.
  • With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened.
  • Press onto the bottom and up the sides of 9-inch pie pan.
  • For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes.
  • Add to food processor with pumpkin, ¾ cup milk, the dates, date syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth.
  • Spread filling into crust.
  • Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours.

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