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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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also 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.