Pumpkin Pie Dessert

Pumpkin Pie Dessert – The Pumpkin Pie taste everyone loves served in a new and delicious way! This dish is sure to please the masses.

This version has the option to be allergen friendly and is just as delicious!

Oatmeal Crust Ingredients

• 1 c, All Purpose Flour (Gluten Free Baking Mixes work well)
• 1/2 c, Old Fashioned Oatmeal
• 1/2 c, Butter, unsalted, softened (not melted)
• 1/2 c, Brown Sugar

Oatmeal Crust Directions

1. Preheat oven to 350 F.
2. Mix all ingredients together in a food processor or with a hand mixer. Until mix becomes a uniform crumble.
3. Press mix into bottom of ungreased 9×13 baking dish or desired pans.
4. Bake uncovered for 15-45 min depending on flour used and thickness.
   

Pumpkin Pie Ingredients

• 2 c (15 oz), Pumpkin Puree (see below for homemade recipe)
• 1 c, Sugar (1/2 granulated, 1/2 brown or all granulated)
• 1/2-1 tsp, Pumpkin Spice (or home-mix of; Cinnamon, Ginger, Clove, Nutmeg)
• 12 oz, Evaporated Milk (coconut milk with the cream is a good alternative)
• 2 Eggs or Egg Replacer Slurry for 2 Whole Eggs
• Optional Topping: 1/2 c, Pecans, pieces (or other desired nuts/toppings)
• Optional Topping: 1/4 c, Brown Sugar

Pumpkin Pie Directions

1. Mix all ingredients except the topping items.
2. Put well blended mix into/on the crust previously made.
3. Bake at 350 F for about 20 min.
4. Evenly sprinkle pecans and brown sugar on top.
5. Bake for appx another 40 min until toothpick test comes out wet but mostly clean.
6. Let cool on rack before cutting. Even better if cooled completely then covered and refrigerated before cutting and serving. Delicious on it’s own, but also serves well with whipped cream.

Homemade Pumpkin Puree

Ingredients

• 1-2 Sugar Pumpkins (2-3lbs are best)
• Canola Oil
• Pinch of Salt

Directions

1. Preheat oven to 350 F.
2. Cut Pumpkins in half through the stem.
3. Clean out all seeds and stringy center meat. (Save and clean seeds to later dry and roast for snacks, if desired, otherwise discard.)
4. Cut off stem and the blossom end, if desired. (I do, but it’s not completely necessary.)
5. Rub all over each half with oil and add a pinch of salt to the meat of each inside.
6. Place halves face down in baking dish (skin side up) and poke a couple holes in the skin with a fork to help the steam vent.
7. Bake uncovered for 30-45 min until skin is fork tender.
8. Let cool until able to handle then peel or removed the skin and feed it to your doggos or discard.
9. Mix or blend pumpkin to desired smoothness. Use or store as is or mix desired seasonings well then use or store in refrigerator or freezer.