Pumpkin Pie Dessert Nachos


  • Cinnamon Pie Crust Chips Ingredients:
  • 1 cup and 2 tbsp almond flour, where to buy this
  • 1 egg, beaten
  • ¼ cup butter, melted or coconut oil, melted
  • 1 ½ tbsp sweetener of choice: coconut sugar (paleo,) or for low carb use 1 ¼ tbsp erythritol, I used this one.
  • ½ tsp cinnamon, for sprinkling on the top of chips
  • 1 ½ tbsp sweetener of choice for sprinkling on the top of chips: coconut sugar, or erythritol for low carb
  • Pumpkin Pie Dip Ingredients:
  • ½ cup pumpkin puree (unsweetened, pumpkin should be the only ingredient)
  • ¼ cup unsweetened full fat canned coconut milk, or heavy cream
  • 2 tbsp sweetener of choice: coconut sugar (paleo) or for low carb use erythritol, like this one
  • 2 tsp pumpkin pie spice
  • ¼ tsp vanilla extract
  • ¼ tsp cinnamon
  • Caramel Sauce Ingredients:
  • 2 tbsp sweetener of choice: coconut sugar (paleo), or for low carb use erythritol
  • 2 tbsp butter, or coconut oil
  • 2 tbsp heavy cream or coconut milk
  • ⅛ tsp molasses
  • ⅛ tsp vanilla extract
  • Garnish:
  • 2 tbsp whipped cream or coconut cream, optionally sweetened with a couple drops honey or liquid stevia to taste.
  • ½ tbsp. chopped nuts * optional


  1. Preheat oven to 350° F, and line a baking sheet with parchment paper. In a large mixing bowl combine: 1 cup and two tbsp. almond flour, 1 egg, ¼ cup melted butter or coconut oil, 1 ½ tbsp. granular sweetener of choice. Mix thoroughly together to form dough.
  2. Spoon dough onto a large piece of parchment paper and put 2nd piece of parchment on top of dough, *see photo above. Press dough flat between the papers and roll with rolling pin or use hands to press and spread out dough. Making sure not to roll out dough too thin.
  3. Once dough is spread out, pull top parchment paper off, and place bottom paper with dough onto baking sheet. Use a knife or pizza cutter to cut pie crust into shapes (square, or triangle shapes work well), see photo*.
  4. In a small bowl combine: 1 ½ tbsp granular sweetener of choice, and ½ tsp cinnamon. Mix together thoroughly. Sprinkle cinnamon and sweetener mixture over the top of the pie crust chips. Bake for 12 minutes or until chips start browning at edges. Remove from oven and cool.
  5. In a medium bowl combine all the pumpkin pie dip ingredients. Mix together or whisk together thoroughly. Set aside.
  6. In a small sauce pan over medium heat combine all the caramel sauce ingredients except for the vanilla extract (it is added later). Melt and combine ingredients in sauce pan. Once all is combined and melted, bring to a boil on medium for 2 minutes and the then remove from heat. Let sauce cool for a couple minutes and then add the vanilla extract and mix it in. Let sauce cool and thicken for a few minutes.
  7. Place pumpkin dip in a serving bowl on a large platter. Drizzle pumpkin dip with caramel sauce. Top with whipped cream or coconut cream. Place cinnamon pie crust chips on the platter surrounding the dip. Serve and enjoy dipping.


Nutritional Data for Low Carb Version (using Swerve erythritol as sweetener of choice): Servings: 5, Serving size: 1 out of 5 portions (exact number amount depends on how large you cut the chips), Cal: 354, Carbs: 9 g / Net Carbs: 5.2 g, Fiber: 3.8 g, Fat: 30 g, Protein: 8 g, Sodium: 189 mg, Sugar: 2 g Nutritional Data for Paleo version (using coconut sugar as sweetener of choice): Servings: 5, Cal: 376, Carbs: 16 g / Net Carbs: 12.2 g, Fiber: 3.8 g, Fat: 30 g, Protein: 8 g, sodium: 190 mg, Sugar: 9 g *all nutritional data are estimates based on the products I used*