Renny's Recipes: Gluten Free Pecan Crust

Hey guys, it's not too late to keep posting recipes that include pumpkin is it? I mean, I eat it all year round so...
IT'S NOT!

Ever since my PH went gluten free I've been exploring the world in gluten free baking. The one thing I've been holding off on trying is a gluten free pie crust. Our pie crust recipe is so easy! Plus it is always flakey and perfect. So the idea of trying out a gluten free crust which would likely turn out very poorly the first few times around worried me quite a bit. (Fun fact, the first few I tried out were terrible)

However, we had a big family party yesterday and I was bringing the pumpkin pie. PH loves pumpkin pie and I was determined to make a crust he could eat.

I tried almond flour but my crust was greasy and crumbly. Then, I decided to try to use pecans. I felt like it'd be a great marriage of pecan pie and pumpkin pie. What sounds bad about that? (Nothing!)

My little helper chef

This crust really came together so easily. Everyone who had a piece at the party told me they thought it was really good. I felt like it did work well together. I'm really happy with this foray into gluten free pie crust, and I think you will be too! If you want to keep it vegan you could easily replace the honey for maple syrup, or even agave nectar!

One warning I will give is that my crust didn't come up as far around the plate. When I poured my pumpkin filling in it overflowed a bit. To remedy this you'll want to use a little less filling, or try to get the crust further up the plate. Or use a deeper pie plate.

I forgot to take a picture of my finished pie. So here is a photo of one of my regular pumpkin pies.

I am also attaching the link to my favorite pumpkin pie recipe. This pie is perfectly spiced, and I love the depth of flavor from adding brown sugar instead of just using white sugar.
Happy holidays everybody! I hope you enjoy your gluten free pies as much as your regular ones!

Click on the recipe for the printable pdf.