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Pumpkin Pie Dessert

Source of Recipe

Ann Hewitt


Recipe Introduction

Origins Unknown

List of Ingredients

Crust:
1 cup gf flour mixture
1/2 cup sugar
1/2 Tbls baking powder
1/8 tsp salt
3/8 cup oil
1/2 egg
1/2 tsp gf vanilla extract

Pumpkin Layer:
13 oz. pumpkin
2 eggs
2/3 cup dairy free milk sub
1/2 Tbls pumpkin pie spice
1/8 cup honey

Topping:
1/2 cup reserved mix from crust
1/2 tsp cinnamon
1/8 cup oil
1/2 cup chopped nuts, optional


Recipe

Mix together first four ingredients, setting aside 1/2 cup of dry mixture to be used for topping.

Add oil, egg and vanilla.

Mix together until moist and pour into 9x9 greased baking dish or pan.

Place pumpkin layer ingredints into a large mixing bowl and beat until smooth.

Pour over crust.

Mix topping ingredients together and spoon over crust.

Bake at 350 (or 325 for glass) for 1 hour to 1 hour 15 minutes.

Serve with whipped dairy free topping or your favorite gfcf ice cream.

Refrigerate what little is left. This is FANTASTIC warm and very good cold.

Note: The original recipe called for a vanilla cake mix. A gfcf vanilla cake mix can be used to replace the first four dry ingredients and vanilla extract.