Pumpkin Cream Pies {Gluten-Free & Sugar-Free}

This post may contain affiliate links or sponsored content, please read our Disclosure Policy.

Disclosure: Dear FTC, this blog is in compliance with FTC Guidelines 16 CFR, Part 255 Guides Concering the Use of Endorsements and Testimonials in Advestising, this site discloses that this post may contain affiliate links or paid advertisements. All opinions expressed are 100% mine.Take that! :)

I am going to have to say for being gluten and sugar free these are by far the best pumpkin cream pies ever! Not many carbs either my friend. Life is great, especially these cream pies.

The Best Pumpkin Cream PIes

Of course, you can’t have just one..I could really eat the entire batch and have my tummy hurt. These were that good – yep, that good.

When my hubby came home from work, I didn’t really want to tell him I made pumpkin cream pies. I wanted them all for myself – HOW RUDE.

I finally gave in and told him, he tried one and wanted the whole entire batch. Do you think I told him they were gluten and sugar free? Nope, but I should of. Trust me, he would not have tried ONE if I told him that.

Is your hubby like that?

The Best Pumpkin Cream Pies

Don’t these look so delicious? Come to mama, please. :)

Here comes the recipe, my friend.

Here is a great pumpkin spice mix you can use in this recipe.

Pumpkin Cream Pies {Gluten-Free & Sugar-Free}
Prep time
Cook time
Total time
Trim Healthy Mama S dessert.
Serves: 9
  • 2 eggs
  • 2 egg whites
  • 2 tbsp butter (we used Kerrygold, grass-fed), softened
  • ½ cup canned pumpkin puree
  • 1½ tsp vanilla
  • 2 tbsp truvia (we use homemade)
  • ½ cup coconut flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 tsp pumpkin spice mix
  • 2 tbsp almond flour
  • 9 drops of liquid stevia
  • 4 tbsp butter (we use Kerrygold, grass-fed), softened
  • ½ cup cream cheese, softened
  • 1 tbsp truvia (we use homemade)
  • 9 drops of liquid stevia
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Combine eggs, egg whites, pumpkin puree, butter, vanilla, truvia, and stevia in a mixing bowl. Beat until well-combined using an electric mixer.
  4. Mix the dry ingredients together: coconut flour, salt, and baking soda.
  5. Gradually add the dry ingredients into the wet ingredients.
  6. Beat until well-combined and there are no clumps, about 2 minutes.
  7. Using a tablespoon of cookie dough, shape into balls, pat down using your hands, and place on parchment lined baking pan.
  8. Bake for 10-12 minutes, usually 10 mins works like a charm.
  9. After the cookies cool, whip up the cream for the cookies.
  10. Using a spoon, place a little bit of cream on the bottom of one cookie and top with another cookie.
  11. Repeat until all cookies are completed.
  12. Serve and enjoy! :)
If you would like, you can add a tsp of pumpkin pie spice to the cream and create a tad bit more of a pumpkin pie spice taste.
Nutrition Information
Serving size: 1

What are you favorite pumpkin treats?


  1. says

    Stopping by from the Time To Sparkle link party! I saw gluten free something something cream pie, clicked and I couldn’t wait to see the recipe! I do not have coconut flour. Just bought a bag of tapioca flour. Do you think that would work?

    My mouth is watering!

    • says

      Kelly – Thanks for stopping by! Hmm, I have never worked with tapioca flour before, but I do not think it is as absorbs as much liquid as coconut flour does. You might have to cut down on the liquid (eggs) and add more flour. Might have to buy a bag to try it out! Good luck :)

  2. Joyfulmomof6 says

    Hi- I just made these…yummy!
    But the part where you said you shaped them and patted them down confused me because the dough was sticky and wetish. It still worked but I’m wondering what I did wrong. I did substitute all almond flour instead of the coconut flour, but I’m not sure that would make a difference, would it?

    • says

      Thanks so much for stopping by! The reason why your dough was sticky was because of the almond flour. When you use coconut flour you need more moisture in your mix because it will absorb A LOT. Almond flour doesn’t absorb the way coconut flour does.

      You also will want to pat them down because they aren’t like a typical cookie – will not expand. I hope that helps! :)

    • says

      Tiffany – Thanks for stopping by! Coconut flour can be tricky to sub out because it absorbs so much liquid. In order to use almond flour, you would have to cut back on the liquids and eggs. I need to experiment with almond flour with these! Hope that helps :)

  3. wendy says

    Hi. I found you through the THM fb page. I really want to try these! I’m allergic to almonds. Do you have a suggestion for a sub? I’m also allergic to peanuts.

    Thank you!

  4. Vicky Quinn says

    Hi, Is there a way I can print out this recipe, Pumpkin cream pies? I would love to be able to do that. It’s so much quicker than writing it out. Thanks,Vicky

  5. Vicki says

    Help me with the serving size here for THM. Do you mean the whole recipe yields one serving? Or is it nine servings? Just want to know before I make this how much I can devour! :)

  6. Heather says

    these look amazing!!! Quick question though, one of my kiddos has coconut/tree nut/peanut allergies– do you have any suggestions on replacing the coconut flour and almond flour? I would love to make these!!!


Leave a Reply

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

CommentLuv badge