Inspiration didn't hit for this one until I was actually cleaning out our food cabinets, preparing for another grocery store trip. There I saw that magical box of Annie's Gluten-Free Snickerdoodle cookies sitting there... and I thought, "OH MY GOSH! This would make an amazing pie crust if I crushed them up!! It already has an amazing flavor and spice balance!"
It's a treat I missed, and I'm pretty excited that I can have some dessert this Thanksgiving!
(And P.S. this totally trumps traditional pumpkin pie in my humble opinion. Totally trumps. And this recipe initially originated from a Weight Watchers' recipe... so it's even "good" for you. ;) )
Gluten-Free Double Layer Pumpkin Pie
INGREDIENTS:
[for crust]
* 1 1/2-2 cups of Annie's Gluten-Free Snickerdoodle Cookies, finely crushed
* 4 tablespoons of butter, melted
[for pie filling]
* 4 ounces (half of a standard package) of low-fat cream cheese, softened
* 1 tablespoon of milk
* 1 tablespoon of white sugar
* 1 cup of low-fat Cool Whip whipped topping, thawed
* 1 cup of cold milk
* 2 packages of Jell-O instant vanilla pudding mix
* 1 1/4 cups of canned pumpkin puree
* 1 teaspoon of ground cinnamon
* 1/2 teaspoon of ground ginger
OPTIONAL: a dash of ground cloves (I personally don't like cloves. lol)
DIRECTIONS:
To make the crust, put about 1/2 of the cookies in the box into a plastic bag.
Roll with a rolling pin until finely crushed. This may be done in small batches to make sure you get 1 1/2-2 cups of finely crushed cookies.
In a separate glass bowl, melt butter in microwave.
Pour the crushed cookies and melted butter into a 9" pie pan. Stir and mix until cookies are moist. Once moist, press the crust and flatten in the pan.
Refrigerate for about 1 hour.
To make the pie filling, in a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth.
Gently stir in whipped topping. Spread into bottom of crust.
Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, and ginger.
When thickened, spread over cream cheese layer.
Refrigerate for 4 hours or until set.
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