Foodie Fiasco

Happiness, decadence, and loose pants

Related Posts

Pumpkin Pie (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Low Calorie)

Filed Under: Almond Milk, Applesauce, Chickpeas, Desserts, Eggs/Egg Whites/Egg Replacer, Gluten Free, Grain Free, Low Carb, Pies, Pumpkin, Recipe Makeover, Recipes, Stevia, Sugar Free, Under 50, Vegan

By 86 Comments Jump to Recipe

Guess what? Nope .You can’t guess. Can you? I don’t think you can! But maybe you can. I don’t know. Just guess!

Okay, I’m going to tell you, but you have to listen very carefully. THIS IS THE GREATEST PIE IN THE ENTIRE WORLD. Why, you may ask? Simple.

Well first off, it tastes pretty darn spectacular.Second off…drumroll please… THERE ARE ONLY 250 CALORIE IN THE ENRITE PIE. All 8 inches of pumpkin-y goodness can be yours for only 250 calories, crust, filling, and all. You see, this is important enough for large font, no? Never too much large font in case of pie.

Pie is quite possibly the greatest expression of love human being can give one another. See? That’s how much I love you. I made you pie.

I mean, after the amazing and beyond comments on my last post, I had to try to live up to your amazingness. I mean, you’re so great that I had to make up a word just to begin to describe you accurately!

In all seriousness, I want to thank you so very very much again. Your wonderful comments and emails continually make me day. Know that every time you leave a comment, or just say hello somehow, you are making a fourteen year old girl smile. Thank you. Thank you so very much.

And I meant what I said! Schoolwork is demanding, but I will kick this plateau and make some improvements. I’ll keep posting every three days, I’ll try to respond to everything (yes, everything), and I’ll be posting super-duper scrumptious recipes, especially your ideas!

Speaking of which…

 

Yield: 8 slices

Pumpkin Pie (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Low Calorie)

10 minPrep Time:

50 minCook Time:

60 minTotal Time:

Save RecipeSave Recipe
Print Recipe

Ingredients

    For crust:
  • 1/4 cup chickpea flour
  • 1 Tablespoon applesauce
  • 1/16 teaspoon salt
  • 1 packet stevia
  • 1/4 teaspoon vanilla extract
  • 3 Tablespoons almond milk
    • For filling:
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 Tablespoon egg replacer whisked together with 2 Tablespoon water
  • 1/2 cup almond milk
  • 1/4 teaspoon + 10 drops liquid stevia, or to taste

Instructions

  1. Preheat oven to 350F. Grease an 8-inch pie pan and set aside. I use a springform pan because it makes the pie much easier to slice cleanly, but you can use a regular pie pan if that’s all you have.
  2. Combine all ingredients for crust and spread evenly over the bottom of the greased pie pan. Bake in the oven for 15-18 minutes, or until golden and firm.
  3. Meanwhile, whisk together all the ingredients for the filling until very thoroughly combined. Pour over the baked crust and bake in the oven for 35 more minutes. Chill the pie for at least two hours before serving. It may seem a but liquid-y right after you take it out of the oven, but fear not! It will firm up.
7.8.1.2
243
https://www.foodiefiasco.com/pumpkin-pie-vegangluten-freegrain-freesugar-freelow-carblow-calorie/

Nutrition

Calories: 30 cal
Fat: <0.5 grams g

 

Holiday dinner? No problem! You’ve got this pie in tow. Bring it on.

Enjoy!

Kelly M.

 

Related Posts

Comments

  1. Pumpkin pie is one of my very favorites . . . this looks amazing . . . and I love that it's a healthier alternative to what I usually find! I don't have chickpea flour, so I may have to use something else (suggestions?). . . but otherwise, all the ingredients are things already in my kitchen.
    Reply

    • Thank you so much, Michelle! As for the chickpea flour, I haven't tried this recipe with anything else, but I have a feeling whole wheat flour would work. (Obviously I can't vouch for the results as I haven't tried it myself.) Thanks again! ;)
      Reply

  2. This pie looks delicious! I think it would make a great breakfast - it's healthy enough, so why not? I'm really excited to try this, but I have one question. In the ingredients list for the crust, it says "3 Tablespoon" without listing the ingredient. What do I need 3 tablespoons of?
    Reply

    • You are so sweet, Kerry! I am really really sorry about my little typo. It was suppoed to say 3 tablespoons of almond milk. I am very careful about proofreading my recipes (I even have other people read through before I publish just as a precaution!), but I guess this slipped through the cracks. I am so sorry! I also double checked the rest of the recipe again just to make sure there weren't any further errors. Thanks again!
      Reply

  4. This looks so yummy! I love pumpkin pie, it makes me so excited for Christmas and thanksgiving:) my mom has been making a pumpkin pie cheesecake since I was little and I love it so much, like its not an average pumpkin pie cheesecake! The cheesecake is on the bottom while the pumpkin pies on top and its delicious! I'm going to try and health-I-fy it this year:) I have a question though: for the crust it says "3 tablespoons"3 tablespoons of what??? Again, I'm gonna make this, it looks great!
    Reply

  6. This sounds delicious! I can't wait to make this. I have a question regarding the calorie content. For just the pumpkin and chickpea flour I get 250 calories that doesn't include any of the other ingredients.
    Reply

    • Hi Kris, and sorry for the confusion! When calculating my nutritional information, I only take the NET calories into account. I can give you more information on this if you would like, but basically there are only 250 net calories in the entire recipe. Thanks, and I hope this helps!
      Reply

    • Thanks for the question! No, I would not suggest substituting coconut flour for chickpea if you expect the results to be edible. Another reader has substituted in all purpose flour with some success, but obviously I can't personally vouch for the results as I have not tried it myself. Thanks again, and I hope this helps!
      Reply

  13. I'm so looking forward to some pumpkin pie in a few weeks! I've seen a ton of recipes, but this is the first one with chickpea flour. Nice touch! :)
    Reply

  15. Can I substitute anything for the egg replacer? Real eggs, egg whites, flax egg, etc.? Just trying to avoid having to buy it for this pie alone. Thanks for all your great recipes!!
    Reply

    • Hi Lindsay, and thanks for the question! I imagine a flax egg would work quite well, although I have not tried it myself and can't vouch for the results. Hope this helps! ;)
      Reply

      • I've been on a total pumpking kick. As in daily pumpkin attacks. I tried this one today with a flax egg and it was fantastic :)
        Reply

  16. I made this last night, and the pie filling came out with a very strong, bitter taste. The only substitution I had made from the recipe was that I used agave nectar instead of stevia, since I didn't have any stevia. Would the agave nectar cause that, or could it be something else? My other thought was that it might be the egg replacer. In other recipes I've used, they recommend preparing the egg replacer separately using warm water and whisking before adding to other ingredients, but I didn't do that here since your recipe didn't call for it. I don't know if that would have affected the taste...
    Reply

    • Hi Peter! For starters, thank you so much for making this pie, and I am very sorry it's not working out like it should! I do think the agave nectar was the culprit; I am personally not a fan of it. As for the egg replacer, I did say 1 tablespoon of egg replacer + 2 tablespoons of water, which was supposed to indicate that you would mix them together. Obviously this was not clear enough, so I do apologize for the confusion! I will update the recipe with clearer directions. Thanks again, and I hope this helps!
      Reply

    • Peter, the bitterness you're tasting is from the chickpea flour NOT the agave or neglecting to mix the egg replacer with water first. Bean flours tend to be a bit bitter in taste. I'd suggest trying to sub it out with another more neutral flour (if keeping gluten free, try rice or sorghum flour).
      Reply

    • Hi Katie! Yes, a lot of stevia is very bitter, but I use NuNaturals stevia (the best one out there in my opinion) to take care of this problem. Thanks, and I hope this helps!
      Reply

  19. Hi Kelly, Just wanted to let you know that I just made it, but i subbed the egg replacer for 2 egg whites and it totally worked! Love it! Never made pumpkin pie before, but i have a feeling that it's definitely my new thing. Thank you for sharing your genius with us! :)
    Reply

  20. This is so genius. I love pumpkin pie, but never get to eat it. I'm trying this recipe very soon. Love your site! Mare
    Reply

  21. This recipe sounds great. My only concern is the liquid stevia, could I replace it with normal stevia and mix it with water? Thanks!
    Reply

  23. can I substitute agave for the stebvi stevia and how do other flours work such as quinoa instead of chickpea?
    Reply

  25. Hi Kelly (: I had this tonight for thanksgiving , and LOVED IT. I'm vegan and gluten free, and only 250 cal. per pie? Amazing. Thank you love (: Could you better explain "net calories" for me? I'm very health conscious and count my calories. So I was wondering how much I would be consuming. Thanks again, love to try more recipes by you (:
    Reply

  26. oh!! my!! god!! I remember the first time i ever had pumpkin pie, so custardy and hearty and gooey and yummy. But since then I drastically changed my eating habits and the traditional fat laden pie just doesn't tempt me too often. And kelly, you saved me! I made this today and my father who has tasted so many things in life he could be a food critic.. loved it! he had absolutely no idea it was healthy, I insisted he take another slice and reassured him that it won't affect his pant size (let's pretend he cares ha..) I overdosed on the spice but who cares, the more the merrier hah! I also subbed the chickpea flour with whole wheat and it came out perfectly, but I actually had to double the crust because it was way too small! And I also used a quarter cup of milk instead of half. Thank you so much this is fantastic!
    Reply

  27. This looks fantastic, I want to try it so bad, this coming November! Must buy a few things though.... Can I unsweetened almond milk for the filling? Or will it be too bland?
    Reply

  29. I made this yesterday and it was amazing! I doubled the crust and used flax meal and oatmeal in it. I also made some oat milk to use in the filling since I didn't have almond milk and couldn't justify buying a carton of it for a half cup, lol. Plus I made it extra thick, like evaporated milk! It was awesome. The filling tasted exactly like Libby's pie filling, which I googled to compare the recipe to and it was mostly similar, but missing the half teaspoon salt so I added that too! Thanks so much for posting this, have always worried about baking with all stevia, and this pushed me to do it! Now I'm going to look through all of your other recipes!
    Reply

  30. I dont have an oven... is there ANYWAY that this pie could be made using the microwave... maybe as a pie for one ? like you would a mug cake? i LOOOOOVE pumpkin pie and i just dont have an oven to make this. Can you tell me how to make this as an all for one in the microwave ? thanks
    Reply

  31. Hi there! I I can't wait to try this recipe! I did not get my fave pumpkin pie last Thanksgiving or Christmas since we are now gluten free. (Woe is me.) Anyway: I don't use egg replacer. Just plain old eggs. :) Would I use 1 egg in place of the egg replacer? (giggle)
    Reply

    • Thanks for trying out this recipe, Tracy! Our recommended egg replacer is the Ener-G brand. While ch-ch-chia eggs are fun to pronounce as well as make, I would be cautious about using them in this recipe because they tend to be very finicky. However, there is no law against experimentation so feel free to try substituting with chia eggs and flax eggs at your own risk;-) Enjoy!
      Reply

  35. I made this with whole wheat flour...and it was disgusting. The "crust" turned out gummy and soggy, and the pie was NOT sweet enough at all. Will not try again.
    Reply

    • I'm so sorry that this recipe didn't turn out well, Bek! Whole wheat flour is sadly not a good substitute for chickpea flour. How much stevia did you end up using? When substituting the drops for the packets it's important to continuously taste the batter to make sure that it is sweet enough. If you're willing to give Foodie Fiasco recipes another chance, I'm sure that this pumpkin cheesecake won't let you down: https://www.foodiefiasco.com/healthy-pumpkin-cheesecake-dark-chocolate-drizzle/!
      Reply

  36. Hi! I'm so excited to make this pie for my family tomorrow, but I only have Splenda (no Stevia!). Will this change the flavor? Should I use less of it? If so, how much less? What are your thoughts? Thanks so much!!
    Reply

    • Thank you for asking, Jessie! I'm sure you could sub Splenda for stevia, but be wary of flavor and texture changes(especially concerning the odd aftertaste that is oftentimes associated with Splenda). For the crust, use two teaspoons of Splenda and for the filling use one heaping tablespoon and 2 teaspoons! Hope that this helps:-)
      Reply

  37. This pie was fantastic! My whole family enjoyed it an had no idea it was so healthy and low calorie! Thank you so much! Your fantastic Kelly!
    Reply

    • Thank you for baking and sharing this pie with your family, Cassidee! Healthy AND tasty recipes are the best; it's a shame when people are under the misconception that these two wonderful qualities are exclusive!
      Reply

  38. Oh! I love pumpkin pie! I am going to make this sometime this week for dinner!!!! After a long hour of continuous swimming, what really is better than a slice of pie? Not much. I do not have chickpea flour and have not found it (not even at Whole Foods when I went to the amazing store this weekend in D.C). And I am not patient enough to wait a week to get it delivered for amazon. Well, maybe I might be. Maybe I am not ready to buy it, I don't know. So maybe I try it with gluten free all purpose flour?
    Reply

    • What a wonderful idea, Sydney! A post-swimming slice o' pie for dinner sounds perfect:-) If you can muster the strength, I'd recommend waiting it out for the chickpea flour. Then you could also make recipes this low carb skillet cornbread! https://www.foodiefiasco.com/low-carb-skillet-cornbread/
      Reply

  39. This looks great!! What can I use instead of chickpea flour?? I only have whole wheat, white whole wheat, and all purpose. Thanks!
    Reply

  41. I whipped up this pie on a whim at midnight last night and am enjoying it this morning for breakfast:) I used whole wheat flour instead of chickpea and baking Splenda instead of stevia. Some thoughts: The batter for the crust is so thin it just barely covered the bottom of my pie pan, and after the initial 15 min bake I was disappointed to see that the crust had shrunk up quite a bit, about an inch in from the edge of the pan. Maybe it was the WW flour, who knows. But now that the pie is chilled it is quite firm and it is easy to handle a slice of the pie in my hand, so yay! I'd double the crust if I made this for other people (more calories, yes, but worth it!)
    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy