Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 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.

Target recipe: heat oven to 350. grease bottoms only of 2 loaf pans, 9x5x3 or 8 1/2x 4 1/2x 2 1/2 inches. make praline topping by mixing all ingredients until crumbly and set aside. mix sugar, oil, vanilla, eggs and pumpkin in large bowl. stir in remaining ingredients except dates. stir in dates. pour batter into pans. sprinkle with topping. bake 50 to 60 minutes or until toothpick inserted in center comes out clean. cool 10 minutes. loosen sides of loaves from pans; remove from pans to wire rack. cool completely before slicing. wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.