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Gluten free pumpkin pie with pecan praline topping

Gluten Free Pumpkin Pie with Pecan Praline Topping


Description

This gluten-free pumpkin pie has a nutty crust and a delicious pecan praline topping. It’s even BETTER than classic pumpkin pie!


Ingredients

Units Scale

For the crust

  • 2 cups pecan halves
  • 1 cup rice flour
  • 1/4 teaspoon salt
  • 1/3 cup melted butter
  • 1/3 cup maple syrup

For the Filling

  • 3/4 cup granulated sugar
  • 2 teaspoons pumpkin pie spice mix
  • 2 large eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 (12 ounce) can evaporated milk

For the Praline Topping

  • 1 cup finely chopped pecans
  • 1/2 cup light brown sugar
  • 2 tablespoons honey

Instructions

  1. Preheat the oven to 325.
  2. Combine the crust ingredients (pecan halves, rice flour, salt, melted butter, and maple syrup) in a food processor and process until combined.
  3. Press the mixture into a pie plate and bake in the oven for 10 minutes.
  4. Meanwhile, whisk together the sugar, pumpkin pie spice mix, eggs, pumpkin, and evaporated milk until thoroughly combined and smooth. Pour the mixture into the par-baked pie crust.
  5. Increase the temperature of the oven to 375 degrees. Bake in the oven for 50 minutes. Use a pie shield  or cover the edges with foil if you notice the crust getting a little too brown.
  6. Meanwhile, mix together the ingredients for the praline topping. Add the topping to the pie and bake an additional 15 minutes.
  7. Remove from the oven and allow to cool on a baking rack for 2 hours. Refrigerate until ready to serve. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: dessert recipes
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 499
  • Sugar: 39 grams
  • Fat: 31.7 grams
  • Saturated Fat: 6.7 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 60 grams
  • Fiber: 4.4 grams
  • Protein: 8.1 grams

Keywords: gluten free pumpkin pie