I Need an Amazing Low-Fat Gluten-Free Pumpkin Pie (recipe)

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gluten free pumpkin pie thanksgiving

Badonkadonk (Ba-donka-donk)  Function: noun.  Slang for a big ol’ backside.  For example, “I scarfed down an entire pumpkin pie for Thanksgiving Dinner and my badonkadonk doubled in size.”

Ok, now that I have your attention, I have wondrous news… Pumpkin Pie can be tasty and low in fat and calories!  Yes, Virginia, there is a Santa Claus.  Uh, never mind, that’s another holiday.

I happen to be a sucker for magazines. I subscribe to just about everything and anything. Lots of fitness, health, and re-purposing holiday cards into a stylish hat publications.  Unfortunately, many go unread for months at a time.  However, I discovered a magazine by the name of Clean Eating. It is fabulous!  Their Fall 2008 edition highlighted a lower-fat pumpkin pie recipe that got my wheels a-turnin’.  Could I possibly create a gluten free, low fat, TASTY pumpkin pie?


I re-worked Clean Eating’s recipe and (after a few attempts) created a Gluten Free Pumpkin Pie that rocks the house!  This post kicks off my quest for a satisfying gluten free holiday season.  Stay tuned for my pumpkin pie cheesecake recipe!

Unfortunately that one will triple your badonkadunk.


Low-Fat Pumpkin Pie


1/2 cup pecans
18 Health Valley Rice Bran crackers
8 Mi-Del GF Ginger Snap cookies
1 1/2 tablespoons canola oil

In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Place crumbs in a 9 inch pie pan. Drizzle canola oi onto crumbs and mix to moisten. Once evenly moistened, press crumbs against the bottom and up the sides of the pie pan. Refrigerate while making the filling.


2 egg whites
1 whole egg
1/2 cup brown sugar (packed)
14 ounces pumpkin puree
12 ounces evaporated milk (I used 2% lowfat)
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon sea salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon grated orange peel

Whisk egg whites and whole egg. Add in brown sugar, pumpkin puree, evaporated milk, cornstarch, spices, and orange peel. Mix thoroughly. Pour over crust. Bake in center of oven at 350 degrees for 40 to 45 minutes. Let cool for at least 1 hour and then refridgerate. Serve with lowfat whipped cream.

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. I don’t know that I have ever heard of badonkaonk and pie used in the same sentence. You get A+ for creativity and a whole lot of crazy!

  2. Not only is there a clean eating magazine, but there’s a book and cookbook. The cookbook has a lot of GF recipes and they are marked clearly. I love anything by Tosca Reno, she knows her stuff!

  3. Wow…that pie looks awesome! Great job! AND, you have a pumpkin cheesecake recipe coming? I think I need to up my workout time to account for the increase in calories. 😉

  4. Maureen,
    You’ve got to slow down creating these wonderful recipes. My “to-do” list is getting too long! Congratulations on another winner. The use of ginger snaps for the crust paired with pumpkin must be wonderful. I can’t wait to try it.

  5. I just read the first paragraph of this post outloud to my boyfriend. I am still dying laughing!! You are hilarious!! Can’t wait to try this recipe!

  6. I’ve taken a break from finding ways to use my pumpkin like squash, due to a momentary abundance of persimmons. But I’ve got some pumpkin in the freezer, left over from my halloween jack-o-lantern (oops! not a carving pumpkin after all!) surprise. I think there’s some pie in my future!

  7. This recipe sounds wonderful – I have ONE question though… How is this clean eating when there’s brown sugar involved? My understanding is that brown sugar is white sugar with molasses – a nono for clean eating??

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