Here is a gluten-free pumpkin praline pie perfect for your Thanksgiving celebration.
1 1/2 cups canned pumpkin
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups whipping cream
4 tablespoons unsweetened grated coconut, divided
4 tablespoons chopped pecans, divided
1. Preheat oven to 425°F
2. Stir together pumpkin, sugar, ginger, cloves, cinnamon, and salt. Whisk in cream and eggs until well blended.
3. Sprinkle 2 tablespoons coconut and 2 tablespoons pecans evenly over bottom of 9-inch pie pan. Pour pumpkin mixture into pan and spread evenly. Sprinkle top of pie with remaining coconut and pecans.
4. Bake for 15 minutes. Reduce oven temperature to 350°F. Continue baking 40 to 50 minutes or until knofe inserted into center comes out clean.
Makes 8 servings.
When I made this, I increased the amount of coconut and pecans ever so slightly. Give it a try as written and see what you think.