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: bake pumpkin pie according to package directions (will vary by brand); remove from oven while making the topping. reduce oven to 350°f. melt butter in small saucepan over med-high heat. stir in brown sugar and cream. bring to a boil, stirring constantly. remove mixture from heat and add nuts and extract. pour mixture over hot pumpkin pie. bake 5 to 7 min or until topping begins to bubble. let cool; store in airtight container.