I Just Want Pumpkin Pie for Thanksgiving

I remember the first Thanksgiving after I became gluten free. I had also started a keto diet that fall. (not a good choice to make right before the holidays!) It was not very long into November when I realized October is a bad time to start a new diet.

OMG, I thought it was going to be the worst Thanksgiving ever. I knew the main meal wouldn’t be a problem, because there would be plenty of meats and vegetables to choose from.

What I was worried about was the important stuff…like dessert. I’m looking at you pumpkin pie! What’s Thanksgiving dinner without the pumpkin pie?

So I made sure I volunteered myself to bring dessert so I knew there would be something for me to eat, namely some version of a gluten free crustless pumpkin pie. I was determined to find a way to make some kind of a wheat free pumpkin dessert that would take the place of traditional pumpkin pie.

Enter My Gluten Free No Crust Pumpkin Pie

I looked over my mother’s go to pumpkin pie recipe, and I was relieved when I realized it wouldn’t take much fixing up to make it low carb, sugar free and gluten free. Obviously, the crust had to go. But that was okay because the filling’s the best part anyway, right?

I did swap out sugar for Steviva to lower the carbs and make it a bit healthier. I also thought it needed a little crunch since there wouldn’t be a crust, so I toasted some pecans in butter and Steviva to make a crunchy streusel topping.

I didn’t want to ruin my healthy pumpkin dessert by topping it off with store bought whipped topping, so I made my own out of heavy whipping cream.

My pie was a hit that year. Not just with me, but with everyone else who had a piece. This is now my go-to easy gluten free pumpkin pie recipe for the holiday season.

Yield: 8

Simple Gluten Free Pumpkin Pie

Ingredients

For the Filling:

1 Can of Pumpkin (Or use two cups fresh)
2 eggs
1 Cup Heavy Whipping Cream
1/2 cup Steviva (or your preferred sweetener)
1/2 tsp Stevia Glycerite (omit if using regular sugar)
2 tsp Pumpkin Pie S1/2 tsp saltpice

1 Cup Nuts of Your Choice
4 tbsp Butter
1 tbsp Sweetener (or to taste)

Instructions

Preheat oven to 350F and grease an 8-inch pie plate.
In a large bowl, combine all ingredients and mix until smooth. Pour into your greased pie plate. Bake for 1 hour, or until set.
To make the pecan topping: In a skillet, toast nuts in the butter and add your sugar/sweetener. Toast till brown. Let cool slightly before sprinkling it on the pie.
Serve with whipped cream, if desired.

Notes

Use this as a pumpkin custard or as a gluten free pumpkin pie filling to fill your favorite GF pie crust.
If you're not counting carbs, swap out Steviva with sugar.

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Is Canned Pumpkin Gluten Free?

Mashed pumpkin straight from the pumpkin is naturally gluten free, but what if you don’t have the time to roast and puree a pumpkin yourself?

Is canned pumpkin safe for celiacs and those of us with gluten intolerance?

Luckily if you’re in a time crunch or just not the Martha Stewart crunch canned pumpkin is 100% gluten free. Of course, as you’re well aware by now, it’s always best to be safe and read the label to be certain there’s no wheat products in your pumpkin.

Personally, my favorite brand is Libby’s, and it’s certified GF right there on the front of the can.

The word “best” gets thrown around the web a lot, especially when it comes to low carb and gluten free recipes. I know, because I’ve tried a lot of them. Some have lived up their name, others, not so much, especially gluten free pizza dough recipes.

The Search for a Tasty Gluten Free Pizza Crust Recipe. The Struggle is Real.

When I had to go gluten free, and then low carb, it wasn’t that hard at first. Eating fresh healthy food was enough for me, because I felt so much better and I was losing weight. But after a few months, boredom started to set in. I was starting to eat the same things over and over, and I was watching everyone else munch on my old favorite foods.

I admit it. I had food envy.

You know that feeling you get when you’re with friends and they decide to go to get pizza for lunch? They’re over there woofing down ooey gooey pizza slices, and I’m over here like, munching on a salad. Don’t get me wrong, I love salad. But come on, it’s pizza!

It’s cliche, but necessity really is the mother of invention. Pizza recipes are the first food items I wanted to make over. I was stumped at first. I mean, how do you make gluten free pizza dough from scratch and make it taste like REAL pizza and not cardboard? Is that too much to ask?

I tried one with a cream cheese crust. I tried one with psyllium husk crust. I tried one with no crust at all. They were okay, but it wasn’t quite there in terms of authentic pizza flavor. It still left me searching for a gluten free pizza crust recipe that actually tasted like you know, real pizza.

How Do You Make Pizza Dough Without Yeast and Flour?

This recipe is actually a variation of a corn dog batter recipe I tried a while back. I was in awe of how close it tasted to the real thing.

I felt like it would lend itself to some sort of bread, so I fiddled with it to make it more substantial. The result is what I really do think is the best low carb GF pizza dough recipe I’ve made yet. It’s soft, yet firm enough to hold with your hands, and it’s so…..yeasty tasting…but without the yeast!

It’s the closest yeast free gluten free pizza crust recipe I’ve found that can compete with the real thing. Even my son liked it. And, trust me, that’s saying something.

Now, I made my fathead dough with xanthan gum, and it’s the ingredient that makes the pizza crust more like traditional pizza crust. It’s soft on the inside, but crusty on the bottom. Xanthan gum is what gives your crust what I’d call hand held-ability.

Even if you don’t have xanthan gum, don’t worry. While it’s what I’d consider an essential ingredient, you can still make the recipe without it. I have made this fathead dough without xanthan gum, but your crust will be crumbly.

This makes one, approximately 10 inch pizza crust, which makes it a perfect fathead dough recipe for one, and has 3 net carbs a slice WITHOUT toppings.

How to Make a Simple Fathead Keto Pizza Dough

Yield: (1) 10 inch pizza crust