A Delectable Dessert for Fall

October 25, 2014
Ann Louise Gittleman, PhD, CNS

Ann Louise Gittleman, PhD, CNS

Award-winning nutritionist and New York Times bestselling author.

pumpkin pie Spice Up an Old Favorite with a Gluten-Free Makeover

‘Tis the season for warming soups, stews, and…pumpkin pie!

So, instead of giving up on this festive treat, I decided to give it a gluten- and dairy-free superfoods makeover—complete with super seasonings and super sweeteners that are a healthier choice than regular sugar OR agave OR artificial sweeteners like Splenda and even xylitol.

That wasn’t hard to do because as you know from my pumpkin blog, pumpkins happen to be extremely rich in nutritional value to begin with.

While surprisingly low in calories, pumpkins deliver a powerful potassium punch in just one cup of mashed.

With nearly 600 mg of this heart and cortisol-balancing mineral—1/3 more potassium than a banana—they are also an unexpected source of fiber and carotenoids.

Pumpkins offer up more than 2,000 mcg of the vision-protecting carotenoids, lutein and zeaxanthin—with a decent supply of B complex vitamins and manganese—a trace mineral so important in reducing the swelling, pain, and stiffness in joints.


Here is a quick run-down of some of the other flavorful, highly healthy ingredients that my pumpkin pie contains and that you may already have on hand:

Cinnamon – The spice that can spice up your health, too.  A mere ½ teaspoon per day helps to level out blood sugar and can also alleviate arthritic pain. Ceylonese cinnamon is the variety of choice.

Nutmeg – An antibacterial spice that is known for improving circulation and concentration while calming down the stomach.  A sleep promoter.

Mace – A warming spice that supports smooth digestion.

Ginger – An anti-inflammatory spice, ginger is liver supportive and normalizes blood pressure while acting as a fat-burning agent and flu buster.

Cloves – Strongly aromatic, cloves tonify the stomach, kidneys, and spleen providing immune-enhancing benefits.

Allspice – The name says it all—a combination of the aromatic flavors of nutmeg, cinnamon, and cloves.

Maple Syrup – My sweetener of choice because it may actually be good for your liver! The liver, as you may recall from my Fat Flush books, is your number one weight loss stumbling block. A liver overloaded with toxins cannot efficiently burn body fat and will sabotage your weight loss efforts. The latest research on this natural sweetener suggests that it not only protects liver function but can decrease elevated liver enzymes.  It contains nearly 25 antioxidants, minerals and vitamins—so does have more redeeming nutritional perks than the white stuff.

Date Sugar – An underappreciated  high-fiber sugar filled with minerals including magnesium, calcium, and potassium.

pumpkin pie recipeHere’s my Holiday Pumpkin Pie Recipe:

1/2 cup almond meal
1 cup almond flour
1 egg
2 tablespoons butter, melted

1/2 cup pure maple syrup
1/4 cup date sugar
1/2 cup coconut milk
2 cups unsweetened canned pumpkin
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a small bowl, combine the meal and flour. Beat egg with the melted butter and pour into almond mixture. Stir well. Press into a 9 or 10-inch pie plate. As mixture may be sticky, place a layer of plastic wrap over the mixture and press it into the pie plate. When the mixture is evenly pressed into the plate, discard plastic. Bake the crust about 12 minutes or until starts to brown. Let cool. Combine the coconut milk, pumpkin and eggs. Add the maple syrup and date sugar. Stir in the spices and vanilla and mix until smooth. Pour the filling into the nut crust and bake for one hour or until a tooth pick inserted into the center of the pie comes out clean.  Let cool for one hour. Pie can be served chilled. Refrigerate leftover pie.

Bonus Tip: Take Y-C Cleanse before bed and upon arising the next day. All sugars can potentially still feed yeast.

Do leave your comments and let me know what you do to make your pumpkin pie recipe a family favorite!


Related Articles and Podcasts

Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of more than thirty books including The Fat Flush Plan series and her latest book, Radical Metabolism. She’s been rewriting the rules of nutrition for more than 40 years and is internationally recognized as a pioneer in the field of diet, detox and women’s health issues. 

For a FREE daily dose of tips and strategies for maintaining healthy weight, conquering insomnia, and much more…check out my Radical Health Tips.

I’d like to meet and greet you on my Facebook groups, so won’t you check us out at the Radical Metabolism RevolutionFat Flush Nation, or my Inner Circle!


  1. Susie

    So, should we be taking Y-C Cleanse morning and night??? What is the best dosage and when should be take it??

  2. Team ALG

    Good Day Susie: The Y-C Cleanse tip is specifically directed to those who may be overly sensitive to any type of sweetener – albeit the natural ones. Yes, ALG recommends morning and night during the holiday season at the typical dosage on the bottle – 4 droppers AM and PM.

  3. Margo Parker

    Your pumpkin pie recipe looks delicious – and thank you for the great almond meal and almond flour crust! This will be a big hit over the holidays at my house. And I better stock up on Y-C Cleanse :>)

  4. Anna Lund

    Is the coconut milk the type in the carton or in the can?

  5. Team ALG

    We prefer the unsweetened coconut milk in the can– organic with no preservatives or additives 🙂

  6. dorothy

    can you use honey in place of syrup.

    what is the different in flour an meal..

  7. Team ALG

    Dorothy: Although we have never tested the recipe using honey instead of the maple syrup, we don’t see why not. The almond flour is made by grinding almonds without the skins into flour while the almond meal is ground up almonds with the skin. Thanks for your questions.

  8. Teresa

    How is this dairy free if you are adding butter? What can be used in place of the butter to make it dairy free?

  9. Team ALG

    Teresa: Most individuals who cannot tolerate dairy have either a lactose or casein allergy or food intolerance. Butter is a fat and is not digested in the same way as milk or cheese so is usually well tolerate. That being said, you are free to use coconut oil or palm oil in the crust instead.

  10. Lana F.

    Dear Ann Louise:

    My hat goes off to you. You are so gracious to all of the posters – many of whom are so blunt and ungrateful. The Internet breeds such disrespect and entitlement. Thank you for raising the bar with your answers and professionalism.

    Lana F.

  11. Marina

    Thank you for this delightful recipe and for informing us about the nutritional benefits of the ingredients. I am pleased to learn about date sugar for the first time. Cannot wait to bake it. Bon appetit!

  12. Liz

    I can’t wait to make this pie! You have really made this classic into a healthy treat!!!

  13. Carla

    How do you prepare the coconut milk from the can?

    • Team ALG

      The coconut milk is ready to use from the can.

  14. Doris

    Thanks. Looking forward to sharing this recipe at our nutrition fellowship this Saturday. We are always looking for healthy alternatives.


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