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Sugar Free Pumpkin Pie Granola Recipe

Sugar-Free Pumpkin Pie Granola Recipe (low carb)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: jamie sanders
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40
  • Yield: 4 to 5 cups 1x


Pumpkin puree, dried unsweetened coconut flakes and nuts are combined with pumpkin pie spice in this deliciously healthy Low Carb and Sugar-Free Pumpkin Pie Granola Recipe!


  • 2 cups unsweetened dried coconut flakes
  • 2 cups total of your favorite natural/unroasted/unsalted nuts (I used pecans, almonds and walnuts)
  • 1/2 cup natural/unroasted/unsalted pumpkin seeds
  • 1/2 cup flax seed
  • 1/2 cup plus 2 tbsp pumpkin puree
  • 1/3 cup of your favorite sweetener (I like Swerve)
  • 2 tsp pumpkin pie spice
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 1/4 tsp salt


1.Preheat oven to 350.
2.Combine all ingredients in a large bowl, stirring until all ingredients are well combined.
3. Line jellyroll pan or large cookie sheet w/ lip with a sheet of parchment paper.  (If you don’t have parchment paper- I don’t think this is 100% necessary, but it sure makes for easy clean up!)
4. Spread mixture evenly in pan.

6. Bake for 20 minutes, turning/ stirring mixture every 5 minutes.
7.  Reduce oven temp to 325 and bake another 5 to 10 minutes, continuing to  turn/ stir mixture every 5 minutes, until nuts are toasted and mostly dry.  As you get closer to the end of the cooking time, watch carefully to ensure nuts do not burn.