Caramel Pecan Pumpkin Pie

Name: Caramel Pecan Pumpkin Pie
Ingredients: One recipe Basic Pie Crust, unbaked; One 14 oz (398 mL) can pumpkin purée (or ¾ cup/185 mL fresh pumpkin purée); One 14 oz (398 mL) can pumpkin purée (or ¾ cup/185 mL fresh pumpkin purée); 2 large eggs; ½ cup (125 mL) milk; 2 Tbsp (30 mL) quinoa flour; ½ tsp (2 mL) salt; ½ tsp (2 mL) ground cinnamon; ½ tsp (2 mL) ground mace; ¼ tsp (1 mL) ground nutmeg; ¼ tsp (1 mL) ground ginger; 1 cup (250 mL) pecan pieces; ⅓ cup (80 mL) packed brown sugar; 2 Tbsp (30 mL) butter, melted; 1 cup (250 mL) whipping cream (35%) (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Impress your guests with this dressed-up pumpkin pie topped with caramelized pecans. To make this gluten-free, use tapioca flour instead of whole wheat flour.

Ingredients

One recipe Basic Pie Crust, unbaked

Pie
Vegetarian
Gluten-free

Method

Preheat the oven to 375°F (180°C). Prepare the pie crust. Do not bake. Set aside.

Whisk the pumpkin, eggs, milk and sugar in a medium bowl. Add the flour, salt, cinnamon, mace, nutmeg and ginger and whisk to combine. Pour into the pie crust.