This is a recipe I created.I had some pumpkin and was wanting to make something other than pie but didn’t feel like searching online.
For this you’ll need
1 1/4 cups sugar
1/2 cup of veggie oil
1/4 cup of cocoa
2 cups of flour (I use Walmart’s gluten free All-purpose baking flour)
2 cups pumpkin puree
1 tsp baking powder
1 tsp vanilla
I added the sugar and cocoa to taste
Mix the sugar and vegetable oil until smooth, add in the cocoa, eggs, flour, baking powder and vanilla. Mix in the pumpkin puree until smooth then fold in chocolate chips or walnuts.
Pour into a greased pan and bake at 350 until a toothpick or knife comes out clean.
1 Wholly Wholesome gf pie crust
1/2 Cup white sugar
1 cup corn oil or Karo
1/2 tsp vanilla
1 cup pecans
Mix everything together and pour in the crust
Bake at 400 for 40-45 minutes.
Get a gluten/dairy free pie crust. Next time I buy it, I’ll make a post of my recommendations and include the crust I use.
Mix 2 cups of pumpkin puree
1/2 cup sugar
Pumpkin pie spices (nutmeg, ginger and cinnamon)
1 cup milk- I use Silk soy or almond sweetened vanilla
Mix it all and pour it in one crust.
Bake at 350 until it’s done and I personally use coconut whipped topping on top.
This is grabbed off my other blog but it’s one I’ve been drinking lately and with all the pumpkin spice madness, I figure now’s as good a time as any.
This does contain a lot of coconut, but sub coconut out for any random milk sub.
Mix 2 spoons of pureed pumpkin (or canned pumpkin) with 2 spoons of sugar, sprinkle of cinnamon and nutmeg to flavor and pour in coconut milk
Spoon coconut whipped topping and sprinkle nutmeg and cinnamon on top.