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    Scott Adams
    Scott Adams

    By Scott Adams •

    Praline Pumpkin Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    The following recipe comes to us from Oliver.

    Celiac.com Sponsor (A12):
    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
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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