Gluten Free Dairy free Graham Cracker Pie Crust
4 T. melted butter or 5 T Coconut Oil 3 T honey 1 1/2 C Almond Flour 1/4 t salt 1 t. pumpkin pie spice 1 t. vanilla extract (optional) 1. Preheat oven to 350 2. Stir together all ingredients, until combined. 3. Spread mixture using your hands, into a greased 9 inch pie plate. 4. Bake for 15-20 minutes, until golden brown. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking. Let cool completely Recipe from gfmagazine.com 1/4 C plus 2 T. caramel ice cream topping, divided 1/2 C plus 2 T. pecan pieces, divided 1 C cold milk 2 pkg. (3.4 oz. each) vanilla instant pudding 1 C canned pumpkin 1 t. ground cinnamon 1/2 t. ground nutmeg 1 tub (8 oz) Cool Whip Whipped topping, thawed, divided 1. Pour 1/4 C caramel topping into crust; sprinkle with 1/2 pecans. 2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 C Cool Whip. Spread into crust. 3. Refrigerate at least one hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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