1 1/4cups solid pack pumpkin
2teaspoons vanilla extract
3/4teaspoon pumpkin pie spice
3/4cup light corn syrup
2teaspoons vanilla extract
1 1/2cups pecan halves
Preheat the oven to 350F.
To prepare the pumpkin filling, combine pumpkin, sugar, egg, half-and-half, vanilla extract, pumpkin pie spice and salt in a bowl. Whisk until smooth.
To prepare the pecan filling, combine corn syrup, sugar, eggs, vanilla extract and salt in a bowl; whisk well. Stir in pecans.
Pour pumpkin filling into bottom of crust. Gently spoon pecan filling over pumpkin. Bake on a baking sheet 65 to 70 minutes, until the tip of a knife inserted into the center comes out clean.
Transfer to a wire rack and let cool 1 hour. Chill at least 3 hours before serving.
2 cups all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup cornstarch
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice*
2/3 cup sugar
2 tablespoons packed light brown sugar
6 tablespoons unsalted butter, at room temperature
2 eggs at room temperature, beaten
2/3 cup buttermilk, at room temperature
5 ounces pumpkin butter, homemade or store bought, at room temperature
*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, salt, baking powder, baking soda, pumpkin pie spice and sugars, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk and pumpkin butter, mixing to combine after each addition. The batter will be very thick.
Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.
Place the loaf pan in the center of the preheated oven and bake until the top is domed and lightly golden brown in color, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!) (45 to 55 minutes). Remove the pan from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve once cool.
6 cups Cinnamon Chex Cereal
2 cups white chocolate chips
2 1/2 cups powdered sugar
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pour 6 cups of Cinnamon Chex Cereal into a bowl and set aside.
Melt white chocolate chips in a a microwave safe bowl, stirring every 30 seconds until smooth.
In a separate bowl, combine powdered sugar, pumpkin spice, cinnamon, and nutmeg until fully incorporated.
Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly spread.
Pour and fold the powdered sugar mixture over the wet white chocolate chex mix.
Garnish with extra pumpkin seasoning or cinnamon.
1 cup canned pumpkin (not pie mix)
3/4 cup mashed ripe banana (about 2 small)
1/2 cup coconut sugar
1/3 cup Coconut Oil, melted
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons coconut sugar
1/4 teaspoon pumpkin pie spice
Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
Spoon evenly into the muffin tin. (12)
Mix the topping ingredients together and sprinkle over each muffin.
Bake for 25-28 minutes. Store any leftovers in the fridge, covered.