<<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...

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>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.