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
- Preheat the oven to 325.
- Combine the crust ingredients (pecan halves, rice flour, salt, melted butter, and maple syrup) in a food processor and process until combined.
- Press the mixture into a pie plate and bake in the oven for 10 minutes.
- 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.
- 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.
- Meanwhile, mix together the ingredients for the praline topping. Add the topping to the pie and bake an additional 15 minutes.
- 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