Pumpkin pie has always been a holiday favorite in our home, but over the years, I’ve found ways to make it healthier—without losing that comforting, classic flavor. Whether you’re avoiding gluten, cutting back on sugar, or simply looking for a cleaner version of this seasonal treat, this recipe is for you!
The best part? You can bake it with or without a crust. In fact, my family prefers it without one—we call it Pumpkin Custard, and it disappears just as fast!
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There’s something so comforting about a slice of homemade pecan pie, especially when it’s made with better-for-you ingredients and a whole lot of love. Over the years, I’ve enjoyed finding ways to recreate family favorites in a way that supports our wellness journey—without sacrificing flavor.
This version of pecan pie uses Yacon syrup and natural sweeteners for a lower-glycemic, nourishing alternative to the traditional sugar-laden recipe. I also use an almond flour crust, but feel free to use any pie crust you love.
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