Gluten Free Pumpkin Brookie Pie & Happy Thanksgiving

Gluten Free Pumpkin Brookie Pie

Ingredients

1 can 15 oz Organic Pumpkin Puree
2 eggs
1/3 cup raw honey
1/2 cup whipping cream
1 tsp pumpkin spice

1 tsp cinnamon
1/4 tsp salt

Crust:

Take 2 cups of the Peppermint Chocolate Hazelnut Brookies and place in the fridge till firm. Press dough into the bottom of pie pan and up the sides. Use damp hands so the batter doesn't stick to your hands. 

Bake in oven at 350 for 10-15 minutes. 

Remove and let cool. 

http://wholelivinglarge.blogspot.com/2013/11/peppermint-chocolate-hazelnut-brookies.html?m=1

Directions:

Combine all ingredients and blend until  smooth.

Pour batter into the pie pan with cooled brookie. 

Bake at 425 for 15 min and then reduce to 350 for an additional 45-50 minutes, or until tester comes out clean. 

Remove and let cool for 1-2 hours. 

Serve with cinnamon spiked whipped cream. 

Apple Pumpkin Pie Butter

Apple Pumpkin Pie Butter

10-12 apples, peeled, cored and sliced

1 pumpkin pie pumpkin or 29 oz can of pumpkin purée

1/2 cup maple syrup

1 cup light brown sugar

2 tsp pumpkin pie spice

¼ teaspoon salt

1 tablespoon vanilla extract

DIRECTIONS:

1. Place apples in slow cooker. In a medium bowl, stir brown sugar, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.

2. If using a pumpkin pie pumpkin cut pumpkin in half and clean out seeds.  place pumpkin on cookie sheet bake in oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue. 

3. Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.

4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal 

This recipe makes 2 pans of baked oatmeal. Throw one in the freezer for later in the week and one in the refridgerater for tomorrow morning. 

Ingredients

6 cups rolled oats

2 cup brown sugar

1 Tbsp pumpkin pie spice

3 teaspoons baking powder

2 teaspoon salt

2 cups organic milk

3 eggs

1/2 cup chia seed

1 29 oz can pumpkin purée 

1 cup applesauce

2 Tbsp coconut oil

3 teaspoons vanilla extract

Crumb Topping

1/2 cup butter

1 cup brown sugar

2 cups oatmeal 2 tsp cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowle, mix together oats, brown sugar, pumpkin purée,chia seed, pumpkin pie spice , baking powder, and salt. Beat in milk, eggs, applesauce, coconut oil and vanilla extract.Spread into 2 9x13 inch baking dish.

For the topping combine the oatmeal, brown sugar, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingers until it is in big crumbles then sprinkle evenly over the oatmeal. 

Bake in preheated oven for 40 minutes.

Pumpkin Pie Oatmeal Bars

Pumpkin pie oatmeal bars (flourless)

Ingredients

3 cups rolled oats

1 cup brown sugar

14 oz can pumpkin purée 

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

2 Tbsp coconut oil 

1/2 applesauce

1/4 chia seed

2 teaspoons vanilla extract

1/4 cup dried cranberries (optional)

1/4 chocolate chips (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, pumpkin purée,brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, coconut oil, chia seeds and vanilla extract. Spread onto a cookie sheet. 

Sprinkle top of bars with craisins and chocolate chips. Press gently into mixture. 

Bake in preheated oven for 25-30 minutes.