Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Pecan Pumpkin Pie with Brown Sugar Pecan Crumble

Gluten Free

I had an incredibly hard decision to make this week.  To which, I gave many hours of thought, did some web surfing looking for inspiration; and leafed through many, many old-fashioned books.

If you ask me to bring dessert to Thanksgiving, I do not take that task lightly.  It’s crucial to the day, don’t you think?  How many other days of the year, would you even consider eating a rich, decadent, gooey, sumptuous dessert after a huge dinner.  This day is different.

Under consideration were:  Apple Pie, Pumpkin Pie Ricotta Cheesecake, and let’s not forget something chocolate.  However, I wanted to do something new, and, had some time to experiment.  So for this year, a Thanksgiving worthy Pecan Pumpkin Pie with Brown Sugar Crumble.

Wishing you all, a wonderful day full of happiness, friends, family and dessert.

Pumpkin Pecan Pie


Pecan Pumpkin Pie with Brown Sugar Pecan Crumble

Pecan Pumpkin Pie with Brown Sugar Pecan Crumble


  • 2 cups gluten free all purpose flour, I like cup 4 cup for pie
  • 3 tablespoons (12 g) granulated sugar
  • ½ teaspoon (2 g) kosher salt
  • 10 tablespoons (140 g) butter, cold
  • 1/3 cup (80 g) buttermilk
  • 1 large egg yolk
  • 3 Tbsp. powdered sugar
  • 3 Tbsp. finely chopped toasted pecans
  • 1 (15 oz) can pumpkin
  • 1 1/4 cups half-and-half
  • 1/2 cup firmly packed brown sugar
  • 3 large eggs, lightly beaten
  • 2 Tbsp. all-purpose GF flour
  • 1 tsp. salt.
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/8 tsp. allspice
  • 1 1/2 pecan halves and pieces
  • 1 cup firmly packed brown sugar
  • 1/4 all purpose GF flour
  • 1/4 butter, melted
  • 1 tsp. pumpkin pie spice


Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.

Transfer mixture into a large bowl and set aside.

Combine the egg yolk and the buttermilk together in a small bowl.

Create a well in the flour mixture, gradually whisk in the egg mixture with a fork until the dough comes together to form a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Roll out the crust, or press it out by hand (I find it easier) on a well-floured piece of parchment paper, to about an 11-inch circle.

Dust with the powdered sugar and scatter the chopped pecans all over, and press them into dough.

Place pie plate upside down over dough and then flip both over, nestle the dough into edges of pie plate.

Slowly remove the parchment paper, if you have tears you can patch easily. Crimp the edges.

Preheat oven to 350 degrees.

In a large bowl, whisk together pumpkin, half and half, brown sugar, eggs, flour, and spices.

Pour into prepared pie crust. Place pie plate on sheet pan and bake at 350 degrees for 35 minutes.

In the meantime for the crumble: stir together the pecan halves, sugar, GF flour, melted butter and pumpkin pie spice.

After the initial 30 minutes of baking add crumble to pie. Cover loosely with foil(much easier to do when on sheet pan), place back in oven and continue to cook at 325 degrees for an additional 35 minutes.

Cool on a wire rack 2 hours before slicing.

Leave a comment here
4 Responses »

Pumpkin Loaf with Currants and Pumpkin Seeds

Pumpkin Bread

For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf.  Seemed easy — yet, it took three attempts to pull it off.   The first loaf, I just used my perfect Banana Bread recipe and doctored it up a bit, replacing the banana with pumpkin and adding… Continue reading

Gluten Free Paleo/Keto Pizza

Paleo Keto Pizza

So, last month I shared with you that I was intimidated by the thought of making gluten-free pizza. Now, however, I am turning them out weekly.  Why?  What changed? Well, I figured out that my goal wasn’t to try to make a gluten-free pizza that tastes exactly like regular pizza.  It was to just make a… Continue reading

Spatchcocked Chicken with Fingerlings and Brussels Sprouts

Spatchcocked Chicken

Okay, I have been debating whether I should share this Spatchcocked Chicken recipe with you. Not because it’s too complicated to make — just the opposite. And, not because it contains pricey or hard to find ingredients — geez it’s just a whole, albeit organic, chicken with a few fingerling potatoes and a handful of Brussels… Continue reading

Crispy Quinoa Pizza

Quinoa Pizza

Most of you know that I don’t usually post recipes that are long on ingredients, time-consuming or laborious. This pizza does not fall into those categories per se, it just requires time, 6-8 hours specifically.  Yep, that might be a deal breaker, I know.  But, it is really worth it. If you are craving shattering… Continue reading

Spiced Rum and Orange Cheesecake with a Warm Rum Sauce

Spice rum cheesecake

About once a year my husband invites some of his co-workers over for dinner, to discuss their upcoming business endeavors.  This time it was six men, my husband and myself. I had weeks of notice, so I wasn’t really worried about the menu.  With that many men (none vegetarian) naturally, I veered to steak.  Specifically,… Continue reading

Crispy Baby Artichokes

Crispy Artichokes

While I sometimes think I possess the courage and ability to conquer almost any recipe that comes my way, I must confess I was a tad bit intimidated to tackle artichokes. For me, they fell into the same category as homemade croissants, or a souffle.  Technically, I could make them, but, I just wasn’t interested.  Lately… Continue reading

Sweet Potato Fig Scallion and Goat Cheese Salad

Sweet Potato Fig Scallion and Goat Cheese Salad

A few days ago, I was scanning Pinterest and saw this recipe. Since then, I could think of nothing else until I made it.  That seems to happen a lot. With a dip in temperature, it wasn’t so daunting to get the oven going again — it really was perfect timing.   Also, we have… Continue reading

Tuna Salad with Chick Peas and Black Beans

Tuna Salad with Beans

When my kids were really little they ate most everything I cooked without complaint.  Really, friends were jealous, always asking for tips to get their kids to consume just the basic food groups, never mind the mustard crusted salmon or garlicky zucchini gratin my kids would devour. The only thing they refused to eat was… Continue reading

Grilled Gluten Free Pizza

Grilled Pizza

In the last 4 years that I have been posting here, you would think I would have explored a gluten free version of every food imaginable.  Well, it seems I have been holding out on you — I have been avoiding pizza. Sure, I posted a cauliflower pizza awhile back — all the blogs were.  It gets… Continue reading

Wedding Cupcakes – Gluten Free

Wedding Cupcakes

A dear friend of mine is getting married today.  At our quaint, old, campy club where the grass rolls down to meet the lake.  The forecast is 72 degrees, partly sunny with a slight breeze.  Could it be more perfect? Only glitch was that the caterer does not bake gluten-free  — that means she cannot… Continue reading

Summer Squash Salad with Feta and Herbs

Summer Squash Salad with Feta and Herbs

Every summer it seems I gravitate to one type of salad, and repeat various versions of it all season long.  Last year, it was watermelon salad, which provided a nice opportunity to use up that huge bag of gochugaru that is hogging up space in the freezer, thank goodness they tasted so good together. The… Continue reading

Almond Cornmeal Cake with Candied Lemons

Lemon Almond Cornmeal Cake with Candied Lemons

If you are anything like me, you would have tons of recipes bookmarked on your computer, a huge pinterest collection, cooking magazines with the edges of certain pages turned down for further reference and notes on scraps of paper that loosely resemble a recipe for this or that.   Strangely enough, this cake was not… Continue reading

Salmon Cakes with Dill and Mustard

Salmon Rice and Dill Cakes

When I started this blog 4 years ago, I wanted to include a section that would give you suggestions for using up leftovers.  But, the thing is, I haven’t figured out how to add it — yet.  It’s a technical issue, not a visual one, I will get there. So, this fabulous recipe for Salmon Cakes… Continue reading

Traditional Oatmeal Raisin Cookies

recipe pic Tradional Oatmeal Cookies

If you are in possession of the Martha Stewart Magazine with the recipe for Pecan Oat and Dark Chocolate-Chunk Cookies, be warned, the recipe just does not work.  I should have known, really, I read the ingredients and thought how could that create a cookie?  I read the first review, that asked if there were… Continue reading

Banana Crumb Cake with Chocolate Almond Streusel

Banana cake with choc almond streusel

While my kitchen may be awash in various types of cookbooks, I rarely use them as intended.  For me, they are more of a resource.  I flip through the pages, linger over the fabulous photos, looking for inspiration rather than instruction — most days. However,  this recipe that Ina Garten created is cake perfection.  I followed the instructions… Continue reading

Charred Broccoli Salad with Red Onion Tomatoes and Feta

Charred Brocolli salad with feta

I wasn’t planning on sharing this recipe for Charred Broccoli Salad with you, because I wasn’t really in love with the picture.  Dumb, I know!  Charred brown foods are hard for me to capture, if I were a professional photographer, with all those big lights, and diffusers, and various other assorted pieces of equipment I can’t even… Continue reading

Seared Scallops with Wilted Spinach and Leeks

scallop spinach rice

Honestly, when will I learn not to go to the grocery store without a list?  I should’ve just turned around, gone home and retrieved it.  Instead, I wander aimlessly, putting random things — that look really good –into my basket.  When dinnertime rolls around, here I am, with a bunch of food that doesn’t really mesh together…. Continue reading

Kale Caesar Salad

Kale Ceasar Salad

This year, I read many times that cauliflower is the new kale.  Really? I am still trying to get on the kale bandwagon, I didn’t realize that there was a time limit to commit.  Who would think the foodies so in need of a new vegetable to worship, would move on so quickly. Today, I… Continue reading



My son came down for breakfast the other day, and says “Hey Mom, remember when I asked if we could make a Tartiflette for my french class international food day?”  Sure, I do. I remember, because I thought this would be such a fun mother/son activity.  You know, researching the recipe together, because at that… Continue reading

Corn Muffins

corn muffins

I know that I have mentioned a few times before, that there are few foods that I don’t like.  And that really influences what I share here.  Why would I spend the time and energy to cook and photograph something that I don’t particularly like, right?. Up until last week, it didn’t occur to me… Continue reading