Small Farm Big Life

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

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

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.

Gluten Free Vegetarian Instant Pot Split Pea Soup

This recipe for gluten free vegetarian instant pot split pea soup is a quick meal idea! This easy plant based soup is made without ham but it still full of flavor. This is the best hot green pea vegetable soup for cold days.

three white bowls of gluten free vegetarian instant pot split pea soup next to a small bowl of dried parsley.

Gluten Free Vegetarian Instant Pot Split Pea Soup is a hearty and creamy dish made with dried green split peas, perfect for a comforting meal. This easy vegetarian pea soup recipe highlights the natural flavors of peas without any meat, making it a great choice for plant-based eating.

Utilizing the Instant Pot, this simple recipe is quick to prepare and is packed with nutritious ingredients. Enjoy a warm bowl of this best split pea soup, ideal for cozy dinners and healthy eating!

If you are looking for more delicious soups you might also enjoy my Gluten Free Instant Pot Italian Style Pasta and Bean Soup, this Gluten Free Instant Pot Pizza Soup, my Instant Pot Pesto Chicken Soup, this Instant Pot Vegetarian Navy Bean Soup or my Gluten Free Instant Pot Baked Potato Soup recipes.

You can find all of my soup recipes here: Gluten Free Soups Recipes

three white bowls of gluten free vegetarian instant pot split pea soup next to a small wooden bowl of pepper.
[feast_advanced_jump_to]

Ingredients

Instructions

Soak the dried green split peas in water for 24 hours. Drain and rinse the split peas before using.

Using the saute function on your instant pot add the olive oil, onion, celery and garlic. Saute until the onion is translucent.

Add the vegetable broth, water, white vinegar, salt, pepper, basil, cumin and soaked split peas to the instant pot. Stir to combine.

Add the bay leaves on top. Put the lid on your instant pot and using the manual setting cook for 30 minutes.

Let the steam release naturally. Remove the lid and let the soup cool slightly before serving.

The soup will thicken quite a bit as it cools.

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 25% off your first order!

Top tip

This soup will seem really runny and thin when you open the lid of your instant pot. The soup will thicken quite a bit as it cools. Let it cool slightly before serving.

If the soup is thicker than you would like the next day add some more vegetable broth before you heat up the soup in the microwave or on the stove top.

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 Vegetarian Instant Pot Split Pea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free vegetarian instant pot split pea soup is a quick meal idea! This easy plant based soup is made without ham but it still full of flavor. This is the best hot green pea vegetable soup for cold days.

Ingredients

Scale

16 ounces dried Green Split Peas, soaked 24 hours, drained and rinsed
2 tablespoon Olive Oil
1 medium Yellow Onion, chopped
4 stalks Celery, chopped
1 tablespoon Minced Garlic
4 cups Vegetable Broth
2 cups Water
2 tablespoon White Vinegar
2 teaspoon Sea Salt
½ teaspoon Coarse Ground Black Pepper
½ teaspoon Dried Basil
½ teaspoon Ground Cumin
2 Bay Leaves

Instructions

Soak the dried green split peas in water for 24 hours. Drain and rinse the split peas before using.

Using the saute function on your instant pot add the olive oil, onion, celery and garlic. Saute until the onion is translucent.

Add the vegetable broth, water, white vinegar, salt, pepper, basil, cumin and soaked split peas to the instant pot. Stir to combine.

Add the bay leaves on top. Put the lid on your instant pot and using the manual setting cook for 30 minutes.

Let the steam release naturally. Remove the lid and let the soup cool slightly before serving.

The soup will thicken quite a bit as it cools.

Notes

The soup will thicken quite a bit as it cools.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

I love a simple and quick soup for my lunches. This gluten free vegetarian instant pot split pea soup is easy to make and delicious. I like to make this soup while meal prepping and then store servings in containers in my refrigerator or freezer for that week's lunches.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

What are split peas?

They are green peas that have had the outer skin removed so they split into two pieces. They can be found in bags in the bean section of your grocery store.

Do split peas need to be soaked?

Yes, for this recipe to turn out correctly the split peas will need to be soaked. If you don't soak the split peas they may still be hard or chewy in your soup. You will notice after soaking them overnight they take on liquid and increase in size.

Can I freeze split pea soup?

Yes! This soup is great for freezing and reheating. Freeze the soup in freezer safe containers or bags for up to 1 month. Defrost and then reheat the soup on your stovetop or in the microwave.

2022 Thanksgiving Kitchen and Table Ideas

I love a beautiful table! I've put together some ideas for various styles of Thanksgiving kitchen and table ideas. You can mix and match ideas for a table you and your guests will love. I've also included my must have favorites for making our Thanksgiving meal.

a Thanksgiving table set with plates, wine glasses, pumpkins, pomegranates, flowers and linen napkins.

Kitchen Supplies

Having the right tools, pans, etc. for preparing your Thanksgiving meal will make all of the difference. These are a few of my favorite things. I use most of these items all year long!

Thanksgiving Table Ideas

It's fun to have a few pieces that look like fall or Thanksgiving and then a few pieces that can be used through Christmas. A great way to do this is paper napkins and the fun pumpkin soup bowls for Thanksgiving and then new glassware to use all season long.

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!

You might also enjoy:

Delicious Gluten Free Thanksgiving Recipes

My Favorite Gluten Free Fall Recipes

The Best Gluten Free Cookie Recipes

Gluten Free Pumpkin Recipes

10 Easy Gluten Free Beef Recipes

Easy Fried Frozen Corn

This Easy Fried Frozen Corn is a quick, comforting side dish that turns everyday frozen corn into something special. Using a simple stovetop method, you'll learn how to cook frozen corn kernels so they're perfectly cooked frozen corn with golden edges and rich flavor.

Inspired by southern fried corn, this recipe shows how to make fried corn that tastes homemade without any extra fuss.

a white bowl of easy friend frozen corn next to small bowls of salt and pepper.

Perfect for busy nights, this fried frozen corn pairs beautifully with weeknight dinners, holiday meals, or classic comfort food plates. It's a reliable corn side dish recipe that delivers buttery, pan fried goodness every time and answers exactly how to make frozen corn taste good.

If you're looking for the best southern fried corn using frozen corn, this easy method is one you'll come back to again and again.

If you are looking for more easy side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Black Beans and Corn Salad, my Healthy Mexican Street Corn Salad, this Southwestern Style Coleslaw or my Crispy Garlic and Rosemary Smashed Potatoes recipes.

You can find my side dishes here: Gluten Free Side Dish Recipes

a white bowl of easy fried frozen corn next to small bowls of salt and pepper.
[feast_advanced_jump_to]

Ingredients

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

Substitutions

  • Red Bell Pepper - instead of pimentos finely dice a red bell pepper and cook along with the onions
  • White Onion - white onions can replace the yellow onion
  • Frozen Mixed Vegetables - the corn can be replaced with a 12 ounce bag of mixed vegetables

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

Easy Fried Frozen Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

Ingredients

Scale

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Vegetables
  • Method: Stove Top
  • Cuisine: Gluten Free

Storage

Store in an air tight container in the refrigerator for up to 5 days.

You can also freeze this side dish in a freezer safe container or bag for up to 1 month. To reheat either heat in a frying pan over medium low heat or in the microwave with a damp paper towel over the top for 2-3 minutes.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

Do you need to thaw corn before cooking?

No. You can add the frozen corn right of the freezer to this recipe. Just be careful adding the frozen vegetable to hot butter that you don't get splashed with the sizzling.

Can I use canned corn to make fried skillet corn?

I would not use canned corn for this recipe. It can get mushy and over cooked easily. It is best to use frozen corn when you're making fried corn.

Pumpkin Apple Baked Oatmeal with Streusel Topping

This easy recipe for pumpkin apple baked oatmeal with streusel topping is the perfect breakfast! It's a healthy oatmeal casserole that can be made ahead to serve a crowd or for individual servings for meal prepping. The delicious pumpkin apple oats are topped with a sweet and salty crumble streusel with walnuts for crunch.

a white casserole dish of pumpkin apple baked oatmeal with streusel topping.

This Pumpkin Apple Baked Oatmeal with Streusel Topping is the ultimate cozy and nourishing fall breakfast. With the warm, spiced flavors of pumpkin and apple blended into a creamy, satisfying bake, this simple dish brings together everything you love about autumn mornings.

It's a delicious way to start your day, whether you're enjoying a slow weekend brunch or need an easy oatmeal idea for busy weekdays.

If you are looking for more breakfast recipes you might also enjoy my Gluten Free Pumpkin Cranberry Breakfast Cookies, this Gluten Free Tater Tot Breakfast Casserole, my Gluten Free Chia Pudding Breakfast Parfait, this Overnight Apple Pie Chia Pudding, my Gluten Free Oatmeal Raisin Overnight Oats or these Gluten Free Banana Oat Muffins recipes.

a white casserole dish and two white breakfast bowls of pumpkin apple baked oatmeal with streusel topping.
[feast_advanced_jump_to]

Ingredients

Instructions

In a mixing bowl blend together the pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla and apples.

Add the rolled oats, baking powder salt, cinnamon, ginger, cloves and allspice to the wet mixture and blend just until combined.

Pour the oatmeal mixture into a 9x13 baking dish or a 3 quart baking dish.

In the bowl of your stand mixer add the rolled oats, brown sugar, flour, salt, melted butter and chopped walnuts. Mix just until they are combined and small clumps form.

Pour the streusel topping over the oatmeal mixture in the baking dish.

Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through.

Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days.

Hint: This recipe is great for meal prepping. I baked the oatmeal, let cool to room temperature and then store in individual serving size containers in the refrigerator for up to five days.

Substitutions

  • Pumpkin Pie Filling - if using pumpkin pie filling instead of pumpkin puree omit the cinnamon, ginger, cloves and allspice in the baked oatmeal
  • Pecans - replace the walnuts with pecans
  • Pumpkin Seeds - for a nut free version replace the walnuts with pumpkin seeds

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!

Top tip

I like this recipe the most the next day. The oatmeal has the best flavor after being in the refrigerator overnight. My favorite way to serve this recipe is to make it the day before and then reheat at 250 degrees in the oven or reheat individual servings in the microwave with a damp paper towel over top for 30 seconds at a time until it's warm.

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

Pumpkin Apple Baked Oatmeal with Streusel Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for pumpkin apple baked oatmeal with streusel topping is the perfect breakfast! It's a healthy oatmeal casserole that can be made ahead to serve a crowd or for individual servings for meal prepping. The delicious pumpkin apple oats are topped with a sweet and salty crumble streusel with walnuts for crunch.

Ingredients

Scale

Oatmeal:

Streusel Topping:

Instructions

In a mixing bowl blend together the pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla and apples.

Add the rolled oats, baking powder salt, cinnamon, ginger, cloves and allspice to the wet mixture and blend just until combined.

Pour the oatmeal mixture into a 9x13 baking dish or a 3 quart baking dish.

In the bowl of your stand mixer add the rolled oats, brown sugar, flour, salt, melted butter and chopped walnuts. Mix just until they are combined and small clumps form.

Pour the streusel topping over the oatmeal mixture in the baking dish.

Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through.

Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days.

Notes

Hint: This recipe is great for meal prepping. I baked the oatmeal, let cool to room temperature and then store in individual serving size containers in the refrigerator for up to five days.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I love to bake this pumpkin apple baked oatmeal with streusel topping recipe that day before serving and then reheat on low heat in the oven the morning I want to serve. This is also a great breakfast to bake and then store in individual containers to have breakfast ready to go.

FAQ

Can you bake oatmeal in the oven?

Yes! It's really simple to make multiple servings of oatmeal by baking it in the oven at 350 degrees for 40-45 minutes or until the oatmeal is browned on top and cooked through.

Do you put egg in baked oats?

Yes. The egg will help hold the oatmeal mixture together and give a nice light and fluffy texture to your baked oatmeal.

Why are my baked oats mushy?

This could be because the baked oatmeal didn't cook long enough. If your oats are mushy try baking for 5-8 more minutes. Also, remember to use rolled oats and not quick cooking oatmeal for baked oatmeal.