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Gluten-Free Pumpkin Pie with Pecan Praline Topping

a slice of gluten free pumpkin pie with pecan praline topping

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Last week we brought you a meatless entrée fit for the thanksgiving table, and today, I present a delectable gluten-free pumpkin pie. This easy Thanksgiving dessert is a stunning end to a festive meal, and one that’s fit for everyone, including those who forgo gluten.

The deep-dish crust is made with flaked coconut, pecans, and brown rice flour. After par-baking, it’s filled with a velvety smooth, lightly spiced pumpkin custard with just a touch of coconut milk to carry the flavor through from the crust.

Once baked and set, the whole thing is topped with a crunchy-sweet praline topping made from butter, brown sugar, and pecans (if that feels like too many steps to you, feel free to skip the praline topping and garnish each slice with a dollop of lightly sweetened whipped cream, spiked with a sprinkling of ground cinnamon if you like. It will be just as delicious!)

Any gluten-intolerant guests at your table will be thankful for this decadent dessert made just for them, and the rest will be equally pleased to indulge in it. Believe me, no one will miss the gluten.

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gluten-free pumpkin pie with pecan praline topping

Gluten-Free Pumpkin Pie with Coconut Crumb Crust and Pecan Praline Topping

Robin Donovan
The crust and topping were adapted from GlutenFreeGoddess.com. If the crunchy-sweet praline topping seems like too much work, feel free to skip it and garnish each slice with a dollop of lightly sweetened whipped cream, spiked with a sprinkling of ground cinnamon if you like. It will be just as delicious!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 25 mins
Additional Time 2 hrs
Total Time 3 hrs 45 mins
Course Dessert Recipes
Cuisine American

Ingredients
  

For the crust:

  • 1 cup flaked unsweetened organic coconut
  • 1 cup pecan pieces
  • 1/2 cup brown rice flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons unsalted butter cut into small pieces

For the filling:

  • 1 15- ounce can pumpkin puree
  • 1 cup half-and-half
  • ½ cup coconut milk
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg

For the Pecan Praline Topping:

  • 2 tablespoons butter
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • A pinch of kosher salt
  • ½ cup pecan pieces

Instructions
 

For the crust:

  • Preheat the oven to 350º Fahrenheit and line the bottom of a non-stick 9-inch spring form pan with a piece of parchment paper.
  • Place the coconut, pecans, rice flour, brown sugar, and cinnamon in the bowl of a food processor and pulse several times, until the mixture resembles coarse sand.
  • Add the butter and pulse several times until the crumbs are moist and begin to clump a bit.
  • Pour the crumbs into the prepared pan and press them into the bottom and up the sides in an even layer that comes about 2/3 of the way up the sides of the pan.
  • Bake in the preheated oven for about 10 to 12 minutes, until lightly browned around the edges. Remove from oven, but leave the oven on.

For the filling:

  • Combine all of the ingredients in a large mixing bowl, beating with a hand-held electric mixer (or using a stand mixer), until smooth and creamy.
  • Pour the filling into the prepared crust.
  • Place the pan on a baking sheet (to catch any leakage) and bake in the center of the preheated oven for about 6o to 70 minutes, until mostly set in the center (it will set more completely as it chills).
  • Remove from oven and cool on a wire rack.
  • Cover with parchment paper or plastic wrap and refrigerate for at least 2 hours before serving. If desired, make this pie a day ahead and chill, covered, in the refrigerator overnight.
  • When ready to serve, run a knife around the inside of the pan and then carefully remove the outer the outer ring.
  • Top the pie with the Pecan Praline Topping (recipe follows) or with lightly sweetened whipped cream.

For the Pecan Praline Topping:

  • Oil a sheet of parchment paper or aluminum foil and set on a baking sheet.
  • Melt butter over medium heat in a heavy-bottomed saucepan.
  • Add the sugar, cinnamon, and salt and cook, stirring, about 2 to 3 minutes until sugar has melted.
  • Stir in the nuts and cook, stirring, about 3 minutes.
  • Transfer nuts to parchment or foil and spread in a single layer. Allow to cool to room temperature.
  • Break up any clumps and top pie with the praline.
Keyword gluten free pumpkin pie
Tried this recipe?Let us know how it was!
By on November 8th, 2011

ABOUT ROBIN DONOVAN

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

2 thoughts on “Gluten-Free Pumpkin Pie with Pecan Praline Topping”

  1. I was looking for a new recipe to prepare this thanksgiving. My mom asked me to make pumpkin pie, but I want to try something new or add something interesting.
    Lucky I found your blog. Pumpkin pie with coconut crust and pecan praline is really nice and delicious to look at. I love it.

    Reply

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