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Praline Pumpkin Pie (Gluten-Free)
http://www.celiac.com/articles/497/1/Praline-Pumpkin-Pie-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
The following recipe comes to us from Oliver. 1/3 cup finely chopped pecans 1/3 cup packed br

The following recipe comes to us from Oliver.

1/3 cup finely chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter or margarine, softened
1 unbaked pastry shell (10 inches)

Gluten-Free Filling:
3 eggs, lightly beaten
½ cup packed brown sugar
½ cup sugar
2 tablespoons cornstarch
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 can (16 ounces) pumpkin
1 ½ cups half-and-half cream
Additional chopped pecans, optional

Combine the pecans, sugar and butter; press into the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450F for 10 minutes; cool for 5 minutes. Combine first eight filling ingredients; stir in pumpkin. Gradually add cream. Pour into pie shell. If desired, sprinkle chopped pecans on top.

Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.