Miracle Pumpkin Pie Recipe

Miracle Pumpkin Pie Recipe
Nutritional Analysis
  • Good Points
  • Low in sugar
  • High in manganese
  • Very high in vitamin A
Nutrition Facts
  • Serving Size 115 g
  • Amount Per Serving
    • Calories 323Calories from Fat 271
    • % Daily Value*
    • Total Fat 30.1g46%
    • Saturated Fat 6.3g31%
    • Trans Fat 0.0g
    • Cholesterol 108mg36%
    • Sodium 79mg3%
    • Potassium 294mg8%
    • Total Carbohydrates 8.7g3%
    • Dietary Fiber 4.7g19%
    • Sugars 2.6g
    • Protein 9.4g
    • Vitamin A 161%Vitamin C 4%
    • Calcium 6%Iron 12%

* Based on a 2000 calorie diet.


Pie Crust Ingredients:
    • 1 cup walnuts ground in food processor
    • 1 cup pecans ground in food processor
    • 4 Tbs butter melted
    • 2 tsp cinnamon or pumpkin pie spice
Filling Ingredients:
  • 1 package Miracle Rice, any shape, rinsed, parboiled and dried
  • 1 14-oz can pumpkin
  • 4 large eggs
  • 1⁄2 cup vanilla almond milk
  • 1/3 cup sweetener equivalent (18 packets Lakanto Monk Fruit Sweetener)
  • 1 Tbs pumpkin pie spice


  1. Combine crust ingredients and press firmly into pie pan. Bake at 350 degrees for about 10 minutes, or until lightly browned.
  2. Preheat oven to 425 degrees.
  3. Run the dried Miracle Noodles through a food processor. Add all other ingredients and process until smooth. Pour filling into pie shell.
  4. Bake 15 minutes and then reduce temperature to 350 degrees and bake for another 40-60 minutes
  5. Test with toothpick starting at approximately 40 minutes after lowering the oven temperature, and every 5 minutes thereafter.
  6. The toothpick should come out nearly clean when the pie is done, and the filling will wiggle a little.
  7. To avoid cracking the filling, turn off the oven and prop the door open to allow the pie to cool slowly, about 15 to 20 minutes. Makes one 9-inch pie. Enjoy!
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