Recipe: Toffee Pecan Pumpkin Pie - Celiac Disease
Nov 29 2013

Recipe: Toffee Pecan Pumpkin Pie

Hope you all had a great Thanksgiving!  Did you enjoy all things gluten-free?  If you are looking for a fun twist on the traditional pecan pie for the upcoming holiday season, check out the recipe below for Toffee Pecan Pumpkin Pie. 

Toffee bits and pecan pieces update the traditional holiday pie to a 2-in-1 pie-lover’s delight.

Toffee Pecan Pumpkin Pie

Prep Time: 15 Min

Start to Finish: 1 Hr 15 Min

1/2 container (15.8 oz ) Pillsbury® Gluten Free pie and pastry dough

1/2 cup toffee bits

1/2 cup chopped pecans

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 1/2 cups light brown sugar

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup milk

1/2 cup whipping (heavy) cream

3 eggs

1. Heat oven to 375F. Roll 1/2 container pie crust between 2 pieces of waxed paper to 10-inch circle. Remove waxed paper; press into 9-inch deep dish pie plate. Flute edges of crust.

2. Sprinkle bottom of crust with toffee bits and pecans. In medium bowl, mix pumpkin, sugar, spice and salt until smooth. Add milk, cream and eggs; beat until mixture is smooth.

3. Pour into crust lined pie dish. Bake 55 to 65 minutes or until knife inserted in center comes out clean. Cool. Refrigerate pie.

12 servings

Pillsbury Gluten-Free refrigerated doughs are available in mainstream grocery stores across the US.  Look for them with the regular refrigerated doughs.

*Recipe provided courtesy of Pillsbury and Iron Chef Cat Cora

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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