First, make your crust – mix the gluten free flour with the butter using a pastry cutter, then mix in the egg.
Add one tablespoon of water at a time until the dough starts to stick yet isn’t too crumbly.
Once it's well mixed, press into a tart pan. I bake the tart at 425 for 8 minutes before adding in the pumpkin filling.
Then, make your pie filling. Add the pumpkin, brown sugar, and spices to a sauce pan over medium heat. Whisk for about 3 minutes until the sugar begins to melt.
Take it off the heat and add in the milk, eggs, and vanilla. Mix well.
Pour the pumpkin pie filling into the partially cooked tart shell.
Bake at 365 for 40-50 minutes, until edges start to crack.
While the pie is cooking, in a bowl add in the chopped pecans, brown sugar, salt, agave, and vanilla. Mix well.
When the pie comes out of the oven, let it cool for about 15 minutes.
Then, top with the praline topping. Sprinkle a bit of extra white sugar on top.
Bake for another 20 minutes and then let cool for 2 hours. Done!