Metabolic Health Pumpkin Pie with Almond Crust
Low-glycemic pumpkin pie with almond crust, collagen, turmeric & coconut milk for metabolic health and stable blood sugar.
Ingredients
- 1 1/2 cups almond flour, finely ground
- 1/4 cup coconut flour
- 1/4 cup melted ghee or grass-fed butter
- 2 tablespoons monk fruit sweetener or allulose
- 1/4 teaspoon sea salt
- 15 oz can pure pumpkin puree
- 13.5 oz can full-fat coconut milk, well-stirred
- 1/4 cup monk fruit sweetener or allulose
- 3 large pasture-raised eggs, room temperature
- 20 grams unflavored collagen peptides
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- 1/8 teaspoon fresh nutmeg, finely grated
- 1/2 teaspoon kosher sea salt
- 2 teaspoons vanilla extract
- 1 tablespoon raw pumpkin seeds, finely chopped
- 1 teaspoon ground flaxseed
Health Scores
Instructions
- 1
Preheat your oven to 350°F and position a baking sheet on the lower rack to catch any drips.
- 2
Combine almond flour, coconut flour, melted ghee, monk fruit sweetener, and sea salt in a medium bowl, mixing with a fork until the texture resembles wet sand with small clumps.
- 3
Press the almond mixture firmly into a 9-inch pie dish, working it evenly across the bottom and up the sides to create a 1/4-inch-thick crust.
- 4
Blind-bake the crust for 10 minutes until it's set but not yet golden, then remove and cool slightly.
- 5
Blend the pumpkin puree, coconut milk, monk fruit sweetener, eggs, collagen peptides, and vanilla extract in a large mixing bowl using a whisk or immersion blender until completely smooth and well-combined, about 3 minutes.
- 6
Combine the cinnamon, ginger, turmeric, cloves, nutmeg, and salt in a small bowl, stirring to distribute the spices evenly throughout.
- 7
Fold the spice mixture into the pumpkin custard using a spatula with gentle strokes until no streaks of spice remain and the filling achieves a uniform golden-orange color.
- 8
Pour the filling into the par-baked almond crust, filling to about 1/2 inch from the rim.
- 9
Transfer the filled pie to the preheated 350°F oven and bake for 45-50 minutes until the edges are set but the center still jiggles very slightly when gently shaken, and a knife inserted 1 inch from center comes out mostly clean.
- 10
Remove the pie from the oven and transfer to a wire cooling rack, allowing it to cool at room temperature for at least 3 hours to set properly.
- 11
Sprinkle the chopped pumpkin seeds and ground flaxseed evenly over the cooled pie as a finishing garnish to boost omega-3 content and gut fiber.
- 12
Refrigerate the completely cooled pie for at least 6 hours or overnight before slicing to achieve the cleanest cuts and best texture.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 9-inch unbaked pie crust (wheat-based) | Almond and coconut flour crust with ghee | Eliminates refined grains, reduces glycemic impact, adds satiety with healthy fats and plant protein while supporting stable blood sugar |
| 12 oz can evaporated milk | 13.5 oz can full-fat coconut milk | Provides prebiotic fiber, medium-chain triglycerides for metabolic support, and reduces inflammatory seed oils while maintaining creamy texture |
| 3/4 cup granulated sugar | 1/4 cup monk fruit sweetener or allulose | Eliminates blood-sugar spikes, reduces inflammatory refined sugar by 85%, maintains sweetness without affecting insulin response |
| No collagen or protein addition | 20 grams unflavored collagen peptides | Boosts protein content from 4g to 12g per serving for satiety, supports gut lining integrity, and stabilizes blood sugar response |
| Ground ginger only | Ground ginger plus ground turmeric | Turmeric adds curcumin for potent anti-inflammatory benefits; both spices support gut microbiome diversity and metabolic health |
| No seed additions | Raw pumpkin seeds and ground flaxseed garnish | Pumpkin seeds provide magnesium and zinc for metabolic function; flaxseed adds omega-3 ALA and mucilage for prebiotic gut support |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 285 |
| Total Fat | 22g |
| Carbohydrates | 14g |
| Fiber | 6g |
| Protein | 12g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 248 | 285 | 385 | 245 |
| Protein | 7g | 12g | 6g | 8g |
| Carbs | 34g | 14g | 38g | 38g |
| Fat | 9g | 22g | 22g | 6g |
| Fiber | 3g | 6g | 2g | 4g |
| Sugar | 18g | - | - | - |
| Health Scores | ||||
| Gut Health | 6/10 | 9/10 | 6/10 | 82/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 5/10 | 78/10 |
| Blood Sugar | 5/10 | 9/10 | 5/10 | 81/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
