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    Scott Adams

    Praline Pumpkin Pie (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    The following recipe comes to us from Oliver.



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    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.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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