Small Farm Big Life logo
menu icon
subscribe
search icon

Gluten Free Praline Pumpkin Pie

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.

a gluten free praline pumpkin pie with a slice on a plate next to small bowl of pecans.

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

two plates with slices of gluten free praline pumpkin pie.
[feast_advanced_jump_to]

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.

Supplies

More Recipes You Might Enjoy

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 40% 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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Praline Pumpkin Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

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

Scale

1 Gluten Free Graham Cracker Pie Crust

Pumpkin Filling:

Praline Topping:

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

Frequently Asked Questions

What is praline topping made from?

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.

Can I use a store bought crust for this recipe?

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.

Dairy Free Pumpkin Pie Smoothie

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

a glass of dairy free pumpkin pie smoothie made with canned pumpkin puree.

I am always looking for ways to use leftover pumpkin puree from recipes that don't use the entire can. This dairy free, vegan and gluten free pumpkin pie smoothie is the perfect solution!

This Dairy Free Pumpkin Pie Smoothie is a creamy, cozy blend of fall flavor and wholesome ingredients that's perfect for a healthy start to your day.

With the richness of pumpkin puree and warm pumpkin spice, this smoothie captures all the essence of a classic pumpkin pie. This recipe is made without any dairy, yogurt, or refined sugar.

If you are looking for more pumpkin recipes you might also enjoy my Dunkin Copycat Pumpkin Cream Cold Brew, these Gluten Free Pumpkin Spice Pancakes, my Gluten Free Pumpkin Spice Chocolate Chip Cookies, this Gluten Free Pumpkin Gingersnap Parfait or my Gluten Free Pumpkin Oatmeal Cake recipes.

a glass of dairy free pumpkin pie smoothie with a glass straw next to some fall colored leaves.
[feast_advanced_jump_to]

Ingredients

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

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 40% off your first order!

More Recipes You Might Enjoy

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dairy Free Pumpkin Pie Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy dairy free pumpkin pie smoothie recipe is a great breakfast or dessert idea. The simple recipe is a great way to use leftover canned pumpkin puree. It is also gluten free, vegan and so easy to make!

Ingredients

Scale

Instructions

Add the frozen bananas, ice, pumpkin puree, sun butter, maple syrup, vanilla, cinnamon, ginger and almond milk to your blender. Blend until the smoothie is smooth.

Hint: If your smoothie is too thick you can add a tablespoon at a time of almond milk until you get your desired thickness.

  • Prep Time: 5 minutes
  • Category: Smoothie, Drinks
  • Method: Blender
  • Cuisine: Gluten Free

Storage

This smoothie is best when made fresh and enjoyed immediately.

You can put the bananas, ice, pumpkin and sun butter in a freezer safe container together so it's quicker to put this smoothie together with the rest of the ingredients.

FAQ

What are the benefits of eating pumpkin?

Pumpkin is high in fiber and has potassium, iron and beta carotene. It is a healthy addition to fall recipes.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply pumpkin without any added ingredients. Pumpkin pie filling has added spices and is usually sweetened.

Gluten Free No Bake S'mores Pie

This Gluten Free No Bake S'mores Pie is the easiest summer dessert you can make without ever turning on the oven. A gluten free graham cracker crust is filled with a rich and creamy chocolate pudding filling, then topped with a light and fluffy marshmallow whipped cream topping and finished with milk chocolate shavings.

It has all the flavors of classic s'mores in a cold and creamy no bake pie that is perfect for summer gatherings, backyard cookouts, and any time you want a show stopping dessert with minimal effort.

a silver pie plate of gluten free no bake s'mores pie next to a silver serving spatula.

The best part about this gluten free no bake s'mores pie is how simple it is to put together. There is no baking, no complicated steps, and no special equipment beyond a stand mixer for the marshmallow topping.

Make it the night before and let it chill in the refrigerator so it is perfectly set and ready to slice when you need it.

If you love easy no bake summer desserts that look impressive and taste amazing, this is the recipe you have been looking for.

If you are looking for more cold dessert options you might also enjoy my Gluten Free No Bake Key Lime Pie, this Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Strawberry Icebox Bars, or these Homemade Strawberry Banana Popsicles recipes.

You can find all my dessert recipes here: Gluten Free Dessert Recipes

a white plate with a slice of gluten free no bake s'mores pie next to a couple of pieces of Hershey's milk chocolate bar.
[feast_advanced_jump_to]

Ingredients

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

Hint: I like to make this pie the day before so the chocolate pudding and the marshmallow topping are completely set when I serve this dessert.

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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free No Bake S'mores Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A gluten free graham cracker crust filled with rich chocolate pudding and topped with a light and fluffy marshmallow whipped cream topping and milk chocolate shavings. This easy no bake s'mores pie comes together in 40 minutes and is the perfect summer dessert without turning on the oven.

Ingredients

Scale

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

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: 30 minutes
  • Cook Time: 0 minutes
  • Category: Pie, Dessert
  • Method: Mixing
  • Cuisine: American

If you make this Gluten Free No Bake S'mores Pie, I would love to see it! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your creation. This is the kind of easy summer dessert that disappears fast, so save it to your favorite Pinterest board so you always have it ready when you need a no bake dessert that everyone will love!

Storage

Store covered in the refrigerator for up to 5 days. I think this pie is best on day two when the pudding and marshmallow topping have had time to cool completely and set up.

Top tip

Do not skip making this pie the day before you plan to serve it. The chocolate pudding needs time to set up completely and the marshmallow topping firms up beautifully overnight in the refrigerator. A pie made the day before slices cleanly and holds its shape on the plate, which makes for a much better presentation than a pie served the same day it is made.

Frequently Asked Questions

What does s'mores stand for?

The word s'mores stands for 'some more'. For example, give me some more of that delicious pie. The first s'mores showed up in the 1920's as graham cracker sandwiches. They were a quick and easy treat to serve around a camp fire.

Are s'mores gluten free?

The classic s'mores made with regular graham crackers are not gluten free, but there are a few options for gluten free graham crackers to purchase now. For this pie I used a gluten free graham cracker crust.

Are marshmallows gluten free?

Not all marshmallows are gluten free! Be sure to read the label and look to see if the packaging says gluten free. The marshmallow creme fluff I used for this recipe is labeled gluten free.

Gluten Free No Bake Key Lime Pie

This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.

a gluten free no bake key lime pie in a gluten free graham cracker crust next to sliced limes.

For more citrus inspired recipes try my Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Lemon Curd, my Gluten Free Lemon Bundt Cake with Lemon Glaze, or my Gluten Free Iced Lemon Cookies.

You can find more desserts here: Gluten Free Dessert Recipes

a slice of gluten free no bake key lime pie on a white plate next to a slices lime.
[feast_advanced_jump_to]

Ingredients

Instructions

In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.

In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.

While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.

Remove the bowl from your stand mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.

Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.

Supplies

Frequently Asked Questions

Does key lime pie contain gluten?

This recipe does not contain gluten because I made it with a gluten free graham cracker crust. Most key lime pie that you see in stores or restaurants uses a crust that does contain gluten, so be sure to confirm the pie is actually gluten free.

The filling is made from whipped cream, cream cheese, sweetened condensed milk, lime juice and lime zest. None of those ingredients should contain gluten, but always read the label. It is surprising the things that have added wheat in them.

What can I use if I don't have key lime juice?

Regular lime juice will work for this recipe too. You can use store bought lime juice in the bottle or juice from regular limes. Although key lime juice does have a ton of flavor and whenever possible I would try to get the bottled juice to use.

You could also use lemon juice, orange juice or a combination of both in this recipe for a citrus pie. This basic recipe is really simple to change out the juice and make a slightly different, but still delicious version of this pie.

More Recipes You Might Enjoy

Gluten Free No Bake Lemon Icebox Pie
Gluten Free Lemon Curd
Lemon Lime Homemade Sports Drink
Gluten Free Iced Lemon Cookies
Classic Margarita Mocktail

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free No Bake Key Lime Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.

Ingredients

Scale

1 Gluten Free Graham Cracker Crust

Whipped Cream:
1 cup Heavy Whipping Cream
2 Tbsp. Powdered Sugar

Filling:
8 ounce package Cream Cheese, softened
14 ounce can Sweetened Condensed Milk
½ cup Key Lime Juice
1 Tbsp. Lime Zest

Instructions

In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.

In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.

While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.

Remove the bowl from your stand mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.

Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.

Notes

If you don't want to make whipped cream you can use store bought whipped cream.

  • Prep Time: 15 minutes
  • Category: Pie, Dessert
  • Method: Mixing
  • Cuisine: Gluten Free

Gluten Free Canned Peach Cobbler

This Gluten Free Canned Peach Cobbler is the easiest homemade dessert you can make any time of year, not just when fresh peaches are in season. Two cans of peaches are simmered with butter, brown sugar, cinnamon, and warm spices until thick and bubbly, then topped with a fluffy gluten free buttermilk biscuit topping and baked until golden.

It is the kind of cozy, comforting dessert that feels like it took all day but comes together in just 50 minutes from start to finish.

a white baking dish of gluten free canned peach cobbler next to a white plate of cobbler.

The best part about using canned peaches for this gluten free cobbler is that you get consistent results every single time. No worrying about whether the peaches are ripe enough or in season, and no peeling required.

The buttermilk biscuit topping bakes up light and tender on the inside with a slightly crisp top, which is the perfect contrast to the sweet and saucy peach filling underneath.

Serve it warm straight from the oven with a scoop of vanilla ice cream and you have one of the best easy gluten free desserts you will ever make.

If you are looking for more peach recipes try my Air Fryer Grilled Peaches or my Gluten Free Peach Crisp.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a white plate of gluten free canned peach cobbler next to a white baking dish of cobbler.
[feast_advanced_jump_to]

Ingredients

Instructions

Preheat your oven to 350 degrees.

In a sauce pan over medium heat add the drained peaches, butter, granulated sugar, brown sugar, vanilla, cinnamon, allspice and salt. Heat to a simmer and simmer for 1-2 minutes.

In a small bowl mix together the arrowroot powder and peach juice until combined. Pour into the peach mixture and stir to combine. Simmer for 1 minute and then remove from heat.

In the bowl of your stand mixer combine the gluten free flour, baking powder, salt, granulated sugar, buttermilk, eggs and vanilla. Beat until combined into a smooth batter, about 1-2 minutes.

Pour the peach mixture into a 9x13 baking dish or 3 quart baking dish. Top with large tablespoons of the buttermilk biscuit mixture.

Bake at 350 degrees for 35 minutes. The biscuits will be golden and the peach mixture will be bubbling when done.

Supplies

More Recipes You Might Enjoy

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 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Canned Peach Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

A sweet and bubbly peach filling made with canned peaches, warm spices, and butter, topped with a fluffy gluten free buttermilk biscuit topping and baked until golden. This easy gluten free peach cobbler is the perfect dessert any time of year.

Ingredients

Scale

Peach Filling:

Buttermilk Topping:

Instructions

Preheat your oven to 350 degrees.

In a sauce pan over medium heat add the drained peaches, butter, granulated sugar, brown sugar, vanilla, cinnamon, allspice and salt. Heat to a simmer and simmer for 1-2 minutes.

In a small bowl mix together the arrowroot powder and peach juice until combined. Pour into the peach mixture and stir to combine. Simmer for 1 minute and then remove from heat.

In the bowl of your stand mixer combine the gluten free flour, baking powder, salt, granulated sugar, buttermilk, eggs and vanilla. Beat until combined into a smooth batter, about 1-2 minutes.

Pour the peach mixture into a 9x13 baking dish or 3 quart baking dish. Top with large tablespoons of the buttermilk biscuit mixture.

Bake at 350 degrees for 35 minutes. The biscuits will be golden and the peach mixture will be bubbling when done.

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: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Fruit
  • Method: Baking
  • Cuisine: American

If you make this Gluten Free Canned Peach Cobbler, I would love to hear what you think! Drop a comment below and let me know how it turned out, or tag me on Instagram so I can see your cobbler fresh out of the oven. This is one of those desserts you will want to make all year long, so save it to your favorite Pinterest board so you always have it on hand when the craving hits!

Storage

Store leftover peach cobbler covered tightly or in an airtight container in the refrigerator for up to four days. The biscuit topping will soften as it sits but the flavor is still delicious. Reheat individual servings in the microwave for 30 to 60 seconds or warm the whole dish in the oven at 350 degrees for about 15 minutes.

This cobbler does not freeze well due to the buttermilk biscuit topping, so it is best enjoyed fresh or within a few days of baking.

Top Tip

Make sure you drain your canned peaches well before starting the filling. Too much liquid in the pan will make the filling runny and prevent it from thickening properly. Reserve just the four tablespoons of peach juice needed for the arrowroot slurry and discard the rest. This one step makes all the difference in getting that perfectly thick and saucy peach filling.

Frequently Asked Questions

What can I used to thicken my peach cobbler?

For this recipe I used arrowroot powder mixed with peach juice from the can to mix with the cobbler to thicken it. You can also use corn starch or tapioca flour for thickening a cobbler.

It is important to mix your thickening ingredient with water or peach juice in a small bowl before adding it to your cobbler. This will prevent the starch from lumping in your dessert and will leave a smooth texture.

Do you drain canned peaches for peach cobbler?

Yes! For this recipe is important that you drain the canned peaches. You will reserve two tablespoons of liquid to mix with the arrowroot powder, but otherwise drain the juice from the peach cans.

For this recipe if you don't drain the peaches your cobbler will be really runny and there will be an abundance of liquid. I tried this recipe without draining the peaches and I advise draining them.