Pumpkin pie is a Thanksgiving must, but this praline version takes it up a notch with a sweet, crunchy pecan topping baked right on top. It's rich, a little nutty, and every bit as easy as a classic pumpkin pie. This one is going to earn a permanent spot on your holiday table.
I love pumpkin pie! It is easily my favorite Thanksgiving dessert option. This gluten free praline pumpkin pie takes the classic pumpkin pie to a new level. The crunch from the pecan praline topping is so good!
Rich, indulgent, and perfect for the holiday table, this Gluten Free Praline Pumpkin Pie is a decadent twist on a classic fall favorite.
With a silky gluten free pumpkin pie filling layered beneath a sweet, nutty praline topping, it's the perfect centerpiece for your gluten free Thanksgiving.
Whether you're hosting guests with dietary restrictions or simply want a wheat free recipe that doesn't compromise on taste, this pie offers all the cozy comfort of the season.
If you are looking for more gluten free Thanksgiving recipes you might also enjoy my Gluten Free Pecan Pie Bars, this Gluten Free Sweet Potato Cake with Cream Cheese Frosting, my Gluten Free Pumpkin Gingersnap Parfait, this Cranberry Fluff Salad, or my Gluten Free Cranberry Apple Crisp recipes.
You can also find all of my gluten free Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes
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Why You'll Love This Recipe
- Combines two Thanksgiving favorites in one pie
- Silky spiced pumpkin filling with a crunchy pecan topping
- Made with a simple gluten free graham cracker crust
- Easy to make ahead for a stress free holiday
Ingredient Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that will throw off the recipe.
- A gluten free graham cracker crust keeps this recipe simple, but you can swap in your favorite gluten free pie crust if you prefer.
- If the edges of the crust start browning too quickly during the second bake, loosely tent them with foil.
Make Ahead Tips
This pie is a great make ahead Thanksgiving dessert. Bake it up to two days in advance and store it covered in the refrigerator until you're ready to serve. Bring it to room temperature or serve it slightly chilled, whichever you prefer.
Serving Suggestions
Serve this pie with a dollop of fresh whipped cream and a light sprinkle of flaky sea salt to balance the sweetness of the praline topping.
Storage
Store the pie covered in the refrigerator for up to five days after it has cooled to room temperature.
Top Tip
If the edges of the crust start browning too quickly during the second bake, loosely tent them with foil. This protects the crust while the praline topping finishes getting golden and bubbly.
Frequently Asked Questions
Praline is a mixture of pecans and brown sugar. It usually also includes vanilla extract and salt. For this recipe I also added maple syrup for the delicious flavor.
Yes! I love the simplicity of using store bought gluten free crusts. For this recipe I used a gluten free graham cracker crust, but you could also use a regular gluten free crust.
Yes. Bake the pie up to two days in advance and store it covered in the refrigerator. This makes it a great option for a stress free Thanksgiving, since one less dessert needs to be made day of.
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Gluten Free Praline Pumpkin Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten free praline pumpkin pie combines a silky spiced pumpkin filling with a crunchy pecan praline topping for the ultimate Thanksgiving dessert. It comes together in a gluten free graham cracker crust for an easy make ahead pie. One bite and it might just become your new holiday favorite.
Ingredients
1 Gluten Free Graham Cracker Pie Crust
Pumpkin Filling:
- 15 ounce can Pumpkin Puree
- ¾ cup Brown Sugar
- ½ cup Milk
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Cloves
- ¼ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Allspice
- ½ tsp Sea Salt
Praline Topping:
- 1 cup Pecans, chopped
- ⅓ cup Brown Sugar
- 1 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- ¼ tsp Sea Salt
Instructions
Preheat your oven to 350 degrees.
In your stand mixer blend together the pumpkin puree, brown sugar, milk, eggs, vanilla, cinnamon, cloves, ginger, nutmeg, allspice and salt. Pour the pumpkin mixture into the gluten free graham cracker pie crust.
Bake at 350 degrees for 40-45 minutes or until the top is slightly browned.
While the pie is baking in a mixing bowl stir together the pecans, brown sugar, maple syrup, vanilla and salt until combined.
When the pumpkin pie comes out of the oven sprinkle the pecan mixture over top while the pie is still hot.
Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.
Let the pie cool to room temperature before cutting.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
I'd love to hear how this gluten free praline pumpkin pie turns out for you! Leave a comment and star rating below, and let me know if it earns a spot on your Thanksgiving table. Don't forget to pin this recipe so you can find it again when the holidays roll around.
Praline Pumpkin Pie Ingredients
Instructions
Preheat your oven to 350 degrees.
In your stand mixer blend together the pumpkin puree, brown sugar, milk, eggs, vanilla, cinnamon, cloves, ginger, nutmeg, allspice and salt. Pour the pumpkin mixture into the gluten free graham cracker pie crust.
Bake at 350 degrees for 40-45 minutes or until the top is slightly browned.
While the pie is baking in a mixing bowl stir together the pecans, brown sugar, maple syrup, vanilla and salt until combined.
When the pumpkin pie comes out of the oven sprinkle the pecan mixture over top while the pie is still hot.
Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.
Let the pie cool to room temperature before cutting.
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