<<Disclaimer: Verify this information before applying it to your situation.>> Thank you for all the responses...it's looks as though cornstarch will replace the flour... I hope all of you have a GREAT holiday.... Here's the recipe that a lot of you requested... ************************************************************************* >Praline Pumpkin Pie > >1/3 cup finely chopped pecans >1/3 cup packed brown sugar >3 tablespoons butter or margarine, softened >1 unbaked pastry shell (10 inches) GLUTEN FREE > >FILLING: >3 eggs, lightly beaten >1/2 cup packed brown sugar >1/2 cup sugar >2 tablespoons cornstarch >3/4 teaspoon ground cinnamon >1/2 teaspoon salt >1/2 teaspoon ground ginger >1/4 teaspoon ground cloves >1 can (16 ounces) pumpkin >1 1/2 cups half-and-half cream >Additional chopped pecans, optional > >Combine the pecans, sugar and butter; press into the bottom of pie >shell. > >Prick sides of pastry with a fork. Bake at 450'F for 10 minutes; cool >for 5 minutes. Combine first eight filling ingredients; stir in >pumpkin. Gradually add cream. Pour into pie shell. If desired, >sprinkle chopped pecans on top. > >Bake at 350'F for 45-50 minutes or until a knife inserted near the >center comes out clean. Cool completely. Store in the refrigerator. >Yield: 8-10 servings.