This easy recipe for gluten free praline pumpkin pie is perfect to serve at Thanksgiving! The pumpkin pecan pie uses canned pumpkin puree for the pie filling. It has a delicious and crunchy pecan praline topping.
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!
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
Ingredients
- Gluten Free Graham Cracker Pie Crust
- Pumpkin Puree
- Brown Sugar
- Milk
- Eggs
- Vanilla Extract
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
- Ground Nutmeg
- Ground Allspice
- Sea Salt
- Pecans
- Maple Syrup
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.
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Storage
Store the pie covered in the refrigerator for up to five days after it has cooled to room temperature.
Print
Gluten Free Praline Pumpkin Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free praline pumpkin pie is perfect to serve at Thanksgiving! The pumpkin pecan pie uses canned pumpkin puree for the pie filling. It has a delicious and crunchy pecan praline topping.
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 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
¼ teaspoon Ground Ginger
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Allspice
½ teaspoon Sea Salt
Praline Topping:
1 cup Pecans, chopped
⅓ cup Brown Sugar
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
¼ teaspoon 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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: Gluten Free
FAQ
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.
