Lower Carb Gluten Free Pumpkin Pie That Actually Tastes Good

Sometimes when you start eating a certain way, you throw caution to the wind, eat what you want and deal with the discomfort and/or suffering.

What feels so much better is adapting your favorite holiday recipes to suit your dietary needs and still have them tasted delicious.

Last year I made a grain free pumpkin pie and I disliked it so much I didn't even post the recipe.

This year I decided to use a pre-made, gluten free crust, and lower the carbs in the pumpkin filling, and I have to say, I like it much better.

I hope that if you have similar dietary restrictions that you like it too.

Ingredients

For the crust:

For the filling:

Tools

Measuring Cups

Measuring Spoons

Food processor

Mixing bowl and whisk, hand mixer or stand mixer.

Rubber Spatula

Directions

Pre-heat the oven to 350F.

Get the pie crust out of the freezer.

Follow the directions on the pie crust and remember you need to let it sit for 10-20 minutes before you bake it

For the filling:

If your food processor is over 11 quarts, you can mix the pumpkin pie filling in it. 

If your food processor is smaller than 11 quarts, use a large mixing bowl or stand mixer. 

Combine stevia, sugar, salt and pumpkin pie spice in a bowl and mix thoroughly.

Add eggs and vanilla to the mixer bowl and turn the mixer on.

Pour the dry ingredients in the wet ingredients and keep mixing.

In a separate small bowl, mix corn starch with a bit of the evaporated milk and add to the mixing bowl.

Add the pumpkin puree and  the rest of the evaporated milk.

When fully incorporated, pour the mixture into a pie shell and/or oven safe dishes. 

If using the oven safe dishes, cook in a water bath to prevent scorching.

Bake for 35 minutes or until the middle is just set. 

Let cool, add whipped cream if desired and enjoy!

Notes

This is another Thanksgiving dish to make 1-2 days ahead for a more stress free holiday.