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gluten-free pumpkin pie with pecan praline topping
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5 from 1 vote

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

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!
Course Dessert Recipes
Cuisine American
Keyword gluten free pumpkin pie
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Additional Time 2 hours
Total Time 3 hours 45 minutes
Servings 10 Servings
Author Robin Donovan

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.