Better Than Pumpkin Pie (Gluten-free Pumpkin Maple-Pecan Pie)

It's not Thanksgiving without pumpkin pie, but my daughter and I are both trying to cut down on carbs, so we wondered if it is possible to make a pumpkin pie (which, admittedly has to have a fair amount of sugar in it) without the crust. I thought I would make it in custard cups, but I googled "pumpkin pie with no crust," and there is an official Libby's pumpkin recipe for just that. Would it work? Oh what's the worst that can happen...we have to scoop it up?

Well it worked better than I expected--a perfect pumpkin pie without the soggy, slightly bitter taste of pie crust.



But it gets better!  We made whipped cream with maple syrup for topping--a half pint (1 cup) of whipping cream, whipped up, and then drizzle in 1/4 cup (4 Tbsp.) real maple syrup.

And the pièce de résistance? Maple candied pecans! About a third of a cup of roughly chopped pecans toasted in a dry frying pan, then add a tablespoon of butter and stir and melt, and about 2-3 Tbsp. real maple syrup, stirred and cooked for a few minutes till it begins to caramelize. Then pour onto a plate covered with wax paper and refrigerate till crisp.

The crispiness of the pecans more than makes up for the lack of any crust. Perfectly balanced, and somewhat healthy at least. And it's gluten-free!